I have shared before about my absolute adoration with mac and cheese. It has been something that I love to enjoy since I was little. I used to be obsessed with the Kraft kind. You know, the one with the powdered cheese. Yeah, I know. That’s not real cheese and it is kinda nasty if you think about it. But oh my gosh, it is so good. I clearly am still just as obsessed with it as I was when I was little.
Nowadays though, I like to venture out and try new things. For example, I try making pasta and combining it with new cheeses. Maybe I will add a little gouda and Pepper Jack.
Together, that is a perfect combination. Very adultlike if you ask me. However, it is more gooey than it is creamy.
What I have recently discovered is that to attain that perfectly thick and rich sauce inside of a mac and cheese, you need a couple of secret ingredients along with making it in a Crock pot so it slowly simmers and becomes thicker over time. That right there is the key to a perfectly thick mac and cheese that in no way resembles Kraft. I think Kraft would understand if we moved away from them for this.
Photo and recipe courtesy of Recipe Diaries.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Once it is done cooking, transfer from Crock Pot so the edges do not burn.
