Not The Blue Box

Mac and cheese is possible outside of the blue box (and the yellow box for those who like Velveeta), and as much as both of those varieties I would make every day if I could, I know there is a much healthier way to enjoyAmerica's favorite comfort food!

This style macaroni and cheese is not for everyone, but what I can tell you is, it is EFFORTLESS as it is made in the slow cooker!

What you will achieve with this style macaroni and cheese, is a more homestyle custard-like!

You need:

8oz of elbow macaroni (I used Ronzoni Smart Taste, it adds fiber without the consistency of whole wheat, but whole wheat is also a recommended choice!) KEEP UNCOOKED!

1 (12oz) can fat free evaporated milk

1 1/2c almond milk

2 eggs, beaten

3 cups shredded cheese (your choice - I used Cabot reduced fat white cheddar)

1 cup shredded cheese (you can either use the same as the last 3 cups or, like I did, I used a colby jack blend!)

Salt and pepper to taste (if desired)

In a large bowl mix together the evaporated milk and almond milk with the 2 eggs.  Add the 3 cups of your desired cheese and the 8oz of uncooked macaroni

Spray the insert of your slow cooker (with or without liner) with cooking spray. Add the mixture of milks, cheese and macaroni into the slow cooker.

Top with the 1 cup of your choice cheese. Cover and set to low for 5 hours. *THIS MIGHT BE HARD ....... BUT .... dont lift the lid or stir during the cooking time, just let it do its thing!