Slow Cooker Mac N’ Cheese
Serves about 12. Slightly adapted from Taste of Home.
Prep time: About 15 minutes
Cook time: About 3 1/2 hours
Total time: 3 hours and 45 minutes
Ingredients:
- 16 ounces rotini pasta
- 1/2 cup melted butter
- 1 can (12 ounces) evaporated milk
- 1 can (10 ounces) fat-free cream of mushroom soup
- 1 large onion, finely chopped
- 2 cups sharp cheddar
- 1 1/2 cup shredded part-skim mozzarella – divided
- 1/2 cup freshly grated parmesan cheese
- 1 cup milk (I used 1%)
- 2 eggs, beaten
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Directions:
- Bring a large pot of water to a rapid boil. Add a dash of salt and noodles. Cook until al-dente, about 6 – 8 minutes. Rinse in cold water and immediately place into the basin of a crock pot. Drizzle the butter over the noodles.
- In a mixing bowl, whisk the evaporated milk, cream of mushroom soup, chopped onion, 2 cups cheddar and 1 cup mozzarella, milk and beaten eggs. Whisk until fully combined. Mix in the chili powder and salt and pepper.
- Pour the mixture over the noodles and stir to combine. Cover the mixture and cook for about 3 1/2 hours, or until thick and creamy. Add remaining mozzarella and parmesan cheese. Cook another 10 minutes, or until cheese is melted.
- Serve with additional parmesan cheese for zest and salt and pepper to taste.
Nutritional information per serving (about 1/2 – 2/3 cup)
Calories: 525
Fat: 22.5 grams
Carbohydrates: 44 grams
Fiber: 3.2 grams
Protein: 21 grams
Weight Watchers Points +: 13