It’s so easy!
All you do is throw elbow macaroni, shredded cheddar, cream cheese and milk into a slow cooker and turn it on low. Voila–in four hours a pot of creamy, cheesy mac with no aritificial colours, flavours or powders. Just homemade goodness!
It sounds too good to be true, right?
Sadly, if it sounds too good to be true, it is.
Despite following the recipe to the letter (something I rarely do), we ended up trying to choke down a thick, starchy mass that didn’t resemble macaroni and cheese in anything other than scent.
We each did our best to eat a small serving with dinner, but even the dog couldn’t muster up any enthusiasm for four-ingredient slow cooker mac and cheese.
There was a bright side to our dinner debacle, though. When I chiseled it out of the slow cooker, I found a smooth surface with the consistency of rubber. A home cook with a talent for whittling could produce an assortment of paper weights, bouncy balls and dog chew toys with the leftovers.