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



  1. 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.
  2. 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.
  3. 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.
  4. 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

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