the cheesiest.

Who doesn’t love a good box of Kraft Mac ‘n’ Cheese? Seriously. If nothing else, it is a childhood memory that we all cherish.

Bryan introduced me to a recipe (not positive where it comes from), and mac ‘n’ cheese will never be the same. It is rich, cheesy, and cozy as all get out.

Last weekend was the first real cold. I was picking up part of our neighbor’s fence that blew off onto our driveway (different story, different time), and my fingers were in PAIN from the cold. Terrible. I’m completely conflicted with enjoying the snow and the approaching Christmas season, and the desire for winter to just wait. Because we all know that when it comes, it will be with a fury.

To deal with the cold, we decided it was a mac ‘n’ cheese night. We also built our first fire in our fireplace and sipped on some Glenfidditch scotch (a gift from some dear friends). It was cozy and warming – body and soul 🙂

Clearly, we overate. But enough for leftovers!

Crockpot Mac ‘n’ Cheese

1 bottle dry white wine
16oz. elbow macaroni
1/2cup (stick) butter, melted
2 eggs, beaten
1 can (12oz) evaporated milk
1 can (10 3/4oz) condensed cheddar cheese soup, undiluted
1 cup milk
4 cups (16oz) shredded cheddar cheese, divided
1/8 tsp paprika


Pour wine into pan, add 1 cup of water and bring to a boil. Cook macaroni in it. Do not drain – pour into a 5-qt slow cooker; add butter. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours.

Sprinkle with the remaining cheese. Cook 15 min longer or until cheese is melted. Sprinkle with paprika. Yield: 10 servings. Enjoy!


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