This traditional macaroni and cheese recipe has been tweaked for the slow cooker convenience and clean eating lifestyle. This recipe is reminiscent of a traditional baked mac and cheese recipe with more of a custard type texture than a creamy Velveeta texture.
On a complete side note about Velveeta that my clean eating friends would appreciate: years ago my husband wanted to make the classic Velveeta and salsa combination chip dip. At the grocery store he got frustrated as he said the store didn’t even carry Velveeta. I smirked and asked where he looked for said “cheese.” He said “well, the cheese section of course- next to the dairy.” I told him to go down one of the middle aisles next to the boxed mac and cheese. He was in complete shock that day when he realized Velveeta was not true cheese, but rather a “processed cheese product” that could live on a shelf.
But I digress… Check out a real macaroni and cheese recipe here.
- 1 package whole wheat pasta
- 1.5 cups organic whole milk
- 1 12oz can of evaporated milk
- 3 cups of freshly grated cheddar cheese (not prepackaged)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
Combine all ingredients in the crock pot. Cook 3 hours on low.