There are no if’s, and’s or but’s about it, this recipe is 100% the result of a pregnancy craving. I wanted something creamy. Something a little spicy and to be honest, something completely loaded with cheese and avocados. In my pregnancy state of mind, Nacho Mac n’ Cheese seemed like the most logical thing to make. I figured that I would load it with cheese, jalapenos, onions, tomatoes and avocados. And as I found out, while watching Ryan devour a couple of bowls, not all pregnancy cravings are only enjoyed by pregnant women.
Traditionally when I make mac n’ cheese, I use the butter, flour, milk method. This is the first time that I used evaporated milk. I have to say, while all the mac n’ cheese recipes I’ve tried that use the other method are equally as delicious, this was by far one of the creamiest I’ve ever had and the best part is it’s all done on the stove top.
A Mexican twist on meatloaf with chorizo and a delectable chipotle queso sauce.
Tender, crisp green beans sauteed with loads of fresh garlic and ginger.
Succulent chicken thighs with golden crispy skin topped with a Honey Dijon Balsamic pan sauce.
A delectable no-bake cake with gingersnaps and pumpkin whipped cream. Perfect for fall!
Super moist pumpkin zucchini muffins topped with a crumb topping and studded with chocolate chips.
Creamy vanilla ice cream with chunks of pumpkin cheesecake cookies.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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