When my oldest son was a toddler, the doctor used to tell us to not worry when he didn’t get a variety of foods in any given day. He said I really needed to look at the foods he ate in a week, and as long he was eating a variety throughout the week, he’d be okay. To be honest, there were weeks he would ONLY eat chili, or he’d ONLY eat mac and cheese.
In an effort to try to shake things up for my husband and I, so we’d at least have a variety of mac and cheese to eat, I found this recipe. It was PERFECT for the crock pot, which makes it a HUGE winner in my book. (Anything as simple as putting in the crock pot is something I’m a fan of, to be honest.)
However, feel free to make this casserole in the oven if you prefer. This is for the folks who prefer a crispier top to their macaroni and cheese.
Recipe and photo courtesy of Spend With Pennies.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Put this in the crock pot instead of baking and let it sit on low for 2 hours prior to serving.
