I have recently been on a "Mac and Cheese Mission."
I wanted to create a homemade version of this classic comfort food staple that would be easy, healthy, and kid friendly. When it comes to easy recipes, I usually turn to my slow cooker. As far as the healthy aspect, I substituted homemade evaporated milk for the canned stuff, and I used whole wheat pasta in place of traditional pasta.
- 3 cups cheese, cut into cubes (try mozzarella, cheddar, provolone, or a combination)
- 1 cup milk (I used 2%)
- 1 cup water
- 2/3 of a cup of dry milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika (optional)
- 8 ounces whole wheat pasta, such as elbows or rotini
Step 1: cut the cheese into cubes:
Step 2: mix together the dry milk and water, whisking well, to create evaporated milk
Step 3: combine cheese, regular milk, evaporated milk, salt and paprika into the slow cooker and cook on the low setting for 2 hours.
Step 4: add the pasta to the slow cooker and cook for an additional 2 hours
Stir the mixture as needed to be sure the pasta and the cheese are well combined. And that's it! And of course, you could definitely mix in some steamed veggies like broccoli or peas for more nutrition. Enjoy!