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.
The Best Homemade Mac & Cheese
This is an easy recipe that you make in the slow cooker, and it only cooks for a few hours. I found the original recipehereand made some adjustments to make it tastier and a tiny bit healthier.
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 low-fat 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.
What’s your favorite homemade meal? Let me know in the comments!
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