in my opinion, that’s a perfect day.What kind of milk to use? After trying various types of milk, the best results came with evaporated milk and whole milk. plus, we were going to eat homemade mac and cheese. lunch would be ready when we got home and were starting to get really hungry. I remember i used to frequently make this in the morning and then go out for a nice long walk with my kids and play at the playground. and besides, it still tastes heavenly, and gooey, and cheesy. the flavor and everything else is still cooked into the pasta, and i like to think it makes it a little more rustic-looking and “home made”. you can see in the pictures that there are still little bits of cheese that haven’t melted into the “sauce”. the cheese sauce has to make itself in the crock pot and do all the work now. just straight up macaroni, cheese, evaporated milk, butter, salt, pepper, and dry mustard.īecause there’s no time or effort put into making a cheese sauce that’s smooth and creamy and then adding it to the macaroni it’s probably going to turn out a little differently than if you had gone to all that effort. eat.Īnd there’s nothing fancy involved here (is there ever anything really fancy about macaroni and cheese?). it’s really simple: throw everything in the crock pot. which is why i love this crock pot version of macaroni and cheese. so while there are times when i don’t mind spending more time in the kitchen making a nice creamy cheese sauce, most times i prefer something that pretty much cooks itself. and truth be told…they’ll only eat homemade. I know i’m not the only one who loves mac and cheese.
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