Summer is supposed to be a slower pace where we can relax, check some projects off our to do lists and spend time with family and friends. With busy schedules and kids activities, this never seems to be the case. We have not sat down as a family for dinner in weeks. The temperatures have been cooler and it's been rainy the past few days, so I thought it would be the perfect time to make some homemade mac and cheese. I served it with skirt steak that the Hubs grilled on the smoker and a caesar salad with homemade caesar dressing and croutons.
This is an easy recipe that you make in the slow cooker and it only cooks for a few hours. I found the original recipe here and made some adjustments to make it tastier and a tiny bit healthier.
Mac & Cheese Ingredients:
8 ounce box of pasta shells
4 tbsp unsalted butter
1 cup grated Irish cheddar cheese
1 cup grated gouda cheese
1/2 cup grated asiago cheese
1/2 cup lowfat greek yogurt
1 10 oz can condensed cheddar cheese soup
1 cup skim or 1% milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/4 tsp cayenne pepper
Hungarian paprika (optional)
Boil the pasta shells according to the package directions and drain. In a medium saucepan, melt the butter and cheeses, stirring occasionally. In the slow cooker, combine the cheese/butter mixture, yogurt, soup, milk, salt, pepper, mustard and cayenne pepper. Mix well. Add the cooked pasta shells and mix again. Cook on low for 2 1/2 hours. Dust hungarian paprika to serve.
Whats your favorite homemade meal?