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 adult-like if you ask me. However, it is gooier 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 Crockpot 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.
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.