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Recipes
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.
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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
Condensed Cheddar Cheese Soup
2 cans
10 oz
Condensed Cheddar Cheese Soup
Used Campbell's® Healthy Request® Condensed Cheddar Cheese Soup
Water
2 1/2 cups
Water
Salt
to taste
Dry Mustard
1 tsp
Dry Mustard
Cayenne Pepper
1/8 tsp
Cayenne Pepper
Shredded Reduced Fat Monterey Jack Cheese
2 cups
Shredded Reduced Fat Monterey Jack Cheese
Vegetable Rotini
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
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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.
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.
Tags
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American
4th of July
Brunch
Comfort Food
Lunch
Slow Cooker
Shellfish-Free
Dinner
Fall
Father's Day
One-Pot
Winter
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