If you’re looking for the ultimate comfort food that practically makes itself, let me introduce you to your new best friend: slow cooker macaroni and cheese made with Velveeta and evaporated milk. This isn’t just any mac and cheese, this is the creamy, dreamy, ultra-cheesy version that’ll have everyone coming back for seconds (and thirds, but who’s counting?).
I’ll be honest with you: when I first started cooking, I used to be intimidated by making mac and cheese from scratch. The constant stirring, the fear of the cheese sauce breaking, the cleanup, it all seemed like too much work for a weeknight dinner.
But then I discovered the magic of combining my slow cooker with Velveeta and evaporated milk, and everything changed. This recipe is so simple that you’ll wonder why you ever bought the boxed stuff.
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