Comfort Food 101

As a kid one of my fondest memories was my mom's homemade, baked macaroni and cheese.  I could eat pounds of that stuff.  As a grown up I still love mac-n-cheese but I no longer like it baked.  I don't like how the noodles absorb the sauce and get soggy; I prefer an al dente pasta, regardless of sauce. 

Today was a rainy, relaxing Sunday and I figured some childhood memory comfort food was in order.

Dump in the crock pot:

3 cups of milk
16 oz (1 big block) of Velveeta, cubed
2 cups of grated Monterey jack cheese
4 oz. of cream cheese

2 tbls. of mustard
1 tsp. of salt
1 tbls. of fresh cracked pepper
2 cloves of minced garlic

Let this cook on high for two hours, stirring occasionally.

Cook 1 lb. of your favorite pasta - elbow, shell....whatever will hold onto the cheese - and mix it into the cheese sauce in the crock pot.  Serve immediately.  It is ooey, gooey and delicious.

Enjoy!