So, it does take a little effort but I feel like if I am going to splurge and make mac and cheese it should be well worth it in flavor (credit cradle here). Remove from heat and stir in the cheddar. Add uncooked pasta, garlic powder, ground mustard, salt and pepper. One of the reasons this baked mac and cheese recipe is SOO good is that it has four cheeses in it, yes four and a good amount of spices. In a large pot, melt butter over medium heat. Cook on low heat for 2 hours, stirring after the first hour. The milks, seasonings, and cheeses then give a good stir. Those talented Deer Valley Chefs will spoil you right in your own home! You want to undercook it a bit, since it’ll cook more in the slow cooker. Here are a few other items you can pick up at their Grocery Cafe : Butternut Squash Enchiladas, Lasagna, Chicken Pot Pie, and Polenta with Chicken and Mushrooms. These are gourmet foods, made with high quality ingredients, that when reheated make you melt with happiness they are so tasty! Their freezer foods put to shame any freezer meal that you had before. Maybe I’ll bake my second batch on a gloomy winter day when I just need a big spoonful of goodness.Īt Deer Valley’s Grocery Cafe they have a whole freezer section with homemade comforting foods just like this one that you can pick up and bake at home. I love so many things about this recipe but taste aside (yes it is the best Mac and Cheese you’ll ever make- creamy, rich, with crunchy pasta edges and a slight hint of smokiness from the smoked cheddar), another wonderful thing about this recipe is that it makes enough so that you can enjoy half immediately and freeze the other half for another day. It’s that comfort food, homey sort of feeling – the one many get when they return home for a cooked meal from family or friends. This Deer Valley recipe for Mac and Cheese gives me that feeling.
Some foods leave me feeling spoiled luxurious, decadent, maybe I shouldn’t have but I did, spoiled.
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