To kick off the Thanksgiving month, Unconditionally Her is featuring our favorite family recipes and to start the recipes off right, we are featuring my little Luke’s all-time favorite side: creamy, cheesy, golden Macaroni and Cheese. This comfort food classic combines everything you’d want in a Thanksgiving side—warmth, nostalgia, and a hearty helping of deliciousness. But for Luke, it’s just plain ole Mac and Cheese. It’s a dish that brings smiles not only him, but to everyone around the table, balancing the flavors of rich, gooey cheese, perfectly contrasting the turkey and traditional sides. Best part, it’s made it the Crock Pot, so add this to your Thanksgiving table and let this side become the star of the show this year.

Luke’s Favorite Macaroni and Cheese

Ingredients

Cooking spray

8 ounces elbow macaroni, cooked (You can also use gluten free macaroni)

One 12-ounce can evaporated milk

1 1/2 cups whole milk

1/4 cup (1/2 stick) of butter, melted

2 teaspoons salt

Dash of pepper

2 large eggs, beaten

Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)

Dash of paprika

Directions

In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours. Turn off the slow cooker, stir the mixture and serve hot.

**This recipe was modified from Trisha Yearwood’s Slow Cooker Macaroni and Cheese.