Slow Cooker Mac and Cheese

Recipe

10 INGREDIENTS • 4 STEPS • 2HRS 30MINS

Slow Cooker Mac and Cheese

4.3

3 ratings

Here's a lightened up version of a classic favorite. I made it with veggie pasta (believe me, it's tasty) and lighter cheese. The result is a mac and cheese that maintains its cheesy goodness without being dense or heavy.

Slow Cooker Mac and Cheese

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Messy Kitchen Happy Belly

I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

Here's a lightened up version of a classic favorite. I made it with veggie pasta (believe me, it's tasty) and lighter cheese. The result is a mac and cheese that maintains its cheesy goodness without being dense or heavy.

2HRS 30MINS

Total Time

$1.24

Cost Per Serving

Ingredients

Servings

12

US / Metric

2 cans
(12 oz)

Fat-Free Evaporated Milk

2 cans
(10 oz)

Condensed Cheddar Cheese Soup

Used Campbell's® Healthy Request® Condensed Cheddar Cheese Soup

2 1/2 cups

Hot Water

to taste

to taste

Ground Black Pepper

1 tsp

Dry Mustard

1/8 tsp

Cayenne Pepper

2 cups

Shredded Reduced-Fat Cheddar Cheese

2 cups

Shredded Reduced Fat Monterey Jack Cheese

4 1/3 cups

Vegetable Rotini

Nutrition Per Serving

VIEW ALL

Calories

316

Fat

9.1 g

Protein

18.0 g

Carbs

38.2 g

Slow Cooker Mac and Cheese

Save

Messy Kitchen Happy Belly

I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

Cooking InstructionsHide images

step 1

In a large pot, bring Fat-Free Evaporated Milk (2 cans), Condensed Cheddar Cheese Soup (2 cans), Water (2 1/2 cups), Salt (to taste), Ground Black Pepper (to taste), Dry Mustard (1 tsp), and Cayenne Pepper (1/8 tsp), to a simmer.

step 1 In a large pot, bring Fat-Free Evaporated Milk (2 cans), Condensed Cheddar Cheese Soup (2 cans), Water (2 1/2 cups), Salt (to taste), Ground Black Pepper (to taste), Dry Mustard (1 tsp), and Cayenne Pepper (1/8 tsp), to a simmer.

step 2

Slowly add Shredded Reduced-Fat Cheddar Cheese (2 cups) and Shredded Reduced Fat Monterey Jack Cheese (2 cups), until melted and smooth. Add uncooked Vegetable Rotini (4 1/3 cups), to a slow cooker and cover with cheese sauce. Stir well.

step 2 Slowly add Shredded Reduced-Fat Cheddar Cheese (2 cups) and Shredded Reduced Fat Monterey Jack Cheese (2 cups), until melted and smooth. Add uncooked Vegetable Rotini (4 1/3 cups), to a slow cooker and cover with cheese sauce. Stir well.

step 3

Cover and cook for two hours on high. Stir occasionally. After two hours, gently stir pasta and add water as needed to loosen. Season with Salt (to taste) and Ground Black Pepper (to taste).

step 3 Cover and cook for two hours on high. Stir occasionally. After two hours, gently stir pasta and add water as needed to loosen. Season with Salt (to taste) and Ground Black Pepper (to taste).

step 4

Serve warm in bowls.

step 4 Serve warm in bowls.

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