If you’re like us, sometimes you just get stuck in a rut with the meal planning. Or maybe you did an amazing job with meal planning but forgot to defrost the chicken for tonight’s dinner (raises hand). Don’t worry. We’ve got you.
Our recipe for Mac and cheese is easy and delicious. It’s also a family favorite. How often do you find a recipe that appeals to everyone from toddler to teenager?
The original recipe is from Pip and Ebby but we’ve adapted it a bit to make it our own. This recipe takes about 10 min of hands-on time and the remaining 2-3 hours are cooking time in the crockpot. This dish easily feeds a family of five.
Here’s what you will need:
1 box elbow macaroni
8 oz of Velveeta (cut into smaller pieces)
1/4 c salted Kerrygold butter (cut into smaller pieces)
2 oz shredded cheddar cheese
2 oz shredded Colby jack cheese (if you prefer a cheese w less bite you can just up the amount of shredded cheddar)
3 cups milk
Sea salt to taste
Boil macaroni in salted water for about 5 minutes. Drain.
Place boiled macaroni in a greased crockpot.
Add all other ingredients. Stir.
Cover and cook on low heat for 2-3 hours. Stir occasionally.
This recipe is definitely full of flavor but you could always stir in a few bacon crumbles because bacon. I like to steam some broccoli as a healthy side. If you want to make the Mac and cheese a little more healthy you can use skim milk and skim shredded cheese. Enjoy!