Ugh, Mondays, right? I’m never ready for them. In fact, I spend all day Sunday dreading Monday morning. I love sleeping in and being lazy for just a little while. When you’re lazy like me, a slow cooker is your best friend every day of the week but especially on Mondays. I normally use mine to make breakfast so I can sleep in just a little later, but I love making dinner too.
The idea for a healthier slow cooker mac and cheese came to me last week when I needed to make something for a work potluck. I hate work potlucks. I either just bring my own food and go to be social or I try to bring something substantial enough that I can eat only that when there’s inevitably no other vegetarian options. This means I can never copout and be the one who brings the soda or some store bought cookies — I always have to put in thought and effort. Another obstacle is our lack of an oven at work (or even a sink!!!), so food either has to be cold, microwaved, or cooked in a slow cooker. I never want to give vegetarian food a bad image around people who eat meat, so I knew I needed a tasty recipe everyone would appreciate — mac and cheese!
Every slow cooker mac and cheese recipe I found had eggs (what?), canned milk, and also called for full fat milk, which you should know is NOT my kind of recipe. I took inspiration from my butternut squash mac and cheese to make this SUPER easy mac and cheese. If you don’t count seasonings, there’s only 4 ingredients you need to remember to grab at the store. There’s also no need to cook the noodles in advance. So easy, I’d trust Josh throwing this together 😉 The recipe makes a LOT of mac and cheese, see the notes in the recipe on how to cut it in half if you don’t have a lot of mouths to feed or want leftovers. This still isn’t the absolute healthiest dinner, but it’s a great better-for-you option.