• I Have No Milk For Mac N Cheese

The key turns out to be using a combination of different cheeses, plus milk and BUTTER. That way, all you have to do is cook the pasta with seasonings in the Instant Pot, let off the steam, and then stir in the rest of the ingredients.

I just learned a wonderful word: hygge. It’s Danish, and it’s pronounced sort of like “hoo-gah.” But what it means is more like “hug” – or like the feeling of a hug. You know, all warm and cozy and friendly and welcoming. Anyway, it turns out hygge is a trend that’s really catching on in the USA.

People in the know are skipping the hot night clubs and staying home, snuggled up in front of a fire in their jammies. They’re reading books, playing board games with friendsand eating comfort food. Because a crucial part of hygge is meals that give you that same warm and cozy glow. The Best Creamy Crockpot Mac and Cheese fits the new trend perfectly.

It’s a bowl full of warm, creamy comfort: soft, chewy noodles swimming in a rich, cheesy sauce loaded up with sour cream, butter, and just a hint of garlic and mustard for zing. It’s the closest thing there is to a hug that you can eat.

Never mind about the fireplace and the jammies. So long as you have a bowl of this in front of you, you’ve got the warm and cozy vibe down pat.

The Best Creamy Crockpot Mac and Cheese INGREDIENTS: 12 oz box of shell pasta 1/3 cup sour cream 1 10oz can cheddar cheese soup 1/2 tsp garlic salt 1 cup milk 1/2 teaspoon dry mustard 1/4 teaspoon pepper 6 TBSP butter, cut into 6 tabs 4 cups of shredded cheese ( I used 2 cups of white and 2 cups of sharp cheddar) DIRECTIONS: 1. Cook pasta according to package for al dente style.

Place cooked pasta in a 5-6qt slow-cooker. Mix in sour cream, can of soup, milk, garlic salt dry mustard and pepper. Mix until well combined. Next add in shredded cheeses and gently stir again.

Top with 6 TBSP of butter, cover and cook on LOW for 2-3 hours. It really is the best!

So I started seeing a new primary care doctor recently and she thinks I’m lactose intolerant to a certain degree. I’m honestly not surprised about this revelation because like 90% of Asians are lactose intolerant.

My older sister actually developed an intolerance to lactose in her 30s as well. I’m not going to bother getting tested, I researched that, I don’t want to spend hours at the doctor’s office. Anyways, she kind of freaked me out when she said you should probably stay away from mac & cheese. I gave her a face. But I love mac & cheese.

I Have No Milk For Mac N Cheese

And then, I got a little bit cleverwhen it came time to bounce around ideas for my continued partnership with, I thought why not make a mac & cheese recipe with almond milkit can be done, right? I have been trying my hand at baking with and cooking with almond milk so this was exciting for me to try.

It took a couple of tries and tweaks to get it right but I can yes, it can be done! It’s so creamy and cheesy, I love it! We’re big fans of buying blocks of cheese and grating it when we need it. I chose swiss gruyere, parmesan and sharp cheddar for my three cheese macaroni and cheese.

Melt the butter and add the salt and spices. Then, add flour and create a roux.

You want to cook it so the flour gets cooked. Then, slowly whisk in the Almond Breeze almondmilk, for this recipe, I used the original flavor. Then mix in the cheese.

There you go! Add the macaroni pasta and mix really well. And you have cheesy goodness.

I’m so happy about thisyou don’t even know! I know some of you are going to ask but I don’t really have a problem with most cheeses like cheddars because they don’t have a lot of lactose or they are lactose free. And PS, even Curtis is excited about this recipe! I’m out of town and he texted me a picture of his dinner plate complete with leftover mac & cheese on that plate!. Bring a pot of water with salt added to a boil.

Cook pasta according to directions on the package. While the water is boiling, melt butter in another pot on medium heat. Add ground mustard, salt, pepper and ground nutmeg and mix in flour.

Constantly stir and mix the flour mixture in the pot for about 3 to 4 minutes, creating a roux and cooking the flour. Slowly whisk in Almond Breeze Almondmilk, mixing it into the flour mixture carefully. Cook for another 4 to 5 minutes, while whisking the mixture. Add cheese and mix, turn the heat off. Add the drained pasta to the pot with the cheese sauce. Mix together to coat the pasta and serve immediately.

Notes: You can store the leftovers in the refrigerator but when you microwave it, it’s not the same consistency as when you first make it and eat it out of the pot. You can also bake it in a baking dish.

Curtis loved baking the leftovers in the oven.