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 decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. 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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