At the moment, my youngest has issues with food that has color. The exceptions are slices of green peppers, edamame, and ketchup. Yet he loves sushi, so I can't explain it. But with such a limited diet I need to make sure that when he does eat that he gets enough calories. Mac and cheese checks both boxes - beige and caloric. Making it from scratch cuts down on preservatives and unwanted chemicals.
I've tried a lot of mac and cheese recipes, and I'll share a few here on the blog. This one is the easiest on a weekend. With a little planning you can make it for lunch or dinner in the slow cooker. A word of warning - it makes a lot(!) of mac and cheese. It is best eaten warm if you can coordinate that with your schedule. If not, you'll need to store it in the fridge until later. It warms up fine, but is a bit dense as a leftover since the noodles have absorbed most of cheese and liquid.
This recipe is from Damn Delicious, and is a favorite in our house. As she says on her blog, "The BEST mac and cheese EVER!!!! No boil. No stress. Everything gets thrown right in. Even the uncooked noodles!!!" She says to cook it in a 4Qt slow cooker. I only have a 7 Qt one, and it worked just fine on the low setting.