Ingredients List

• 1 cup uncooked rotini pasta (it holds cheese better - don't lie, you wish you had thought of it now)

• 2 tablespoons salted butter (we are all gonna die, may as well enjoy it)

• 1 1/2 cups hand grated mix of Parmesan, Asiago and Gouda cheese (yes I really mean hand grated from three premium blocks of cheese - dont buy that crap pre-grated nonsense either)

• 1 cup grated sharp cheddar cheese (from the store or whatever, we used a three cheddar variant mix with a larger grate)

• ZERO EGGS - Households that put eggs in Mac and Cheese are what true evil yearns to spawn up from

• 1/2 cup sour cream (Do a Dollop of Daisy, do do a dollop)

• 1/2 (5 ¾ ounce) can of condensed cheddar cheese soup

• 1/2 teaspoon salt - Kosher or Not, the Rabbi's blessing or lack thereof ain't relevant

• 1 cup almond milk (original, non-sweetened, leave the cows milk for the calves)

• 1/2 teaspoon dry mustard

• 1/4 teaspoon black pepper

How to Make

1. Boil the rotini in water for five minutes. Drain.

2. In a medium saucepan, mix butter and cheese ON LOW (doing this too fast ruins the recipe so JUST DONT). Stir until the cheese melts (dont wait too long afterwards to remove)

3. In a slow cooker, combine cheese mixture, sour cream, soup, salt, almond milk, mustard and pepper. Add the drained rotini and stir again.

4. Cook on low for 90 minutes, stirring every 25 minutes.

Notes

Yes this actually won a family competition a few years back for best Mac and Cheese. I have a trophy for it... somewhere. In any event, I was not expected to win as my reputation as a cook is basically non-existent ;)