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RECIPE
9 INGREDIENTS4 STEPS2HR 30MIN

Slow Cooker Mac and Cheese

4.3
3 Ratings

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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.
2HR 30MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
2 cans
(12 oz)
Fat-Free Evaporated Milk
2 cans
(10 oz)
Campbell's® Condensed Healthy Request® Cheddar Cheese Soup
2 1/2 cups
Hot  Water
to taste
Salt and Pepper
1 tsp
Dry Mustard
1/8 tsp
Cayenne Pepper
2 cups
Shredded Reduced Fat Monterey Jack Cheese
4 1/3 cups
Vegetable Rotini

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Nutrition Per Serving

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CALORIES
329
FAT
10.6 g
PROTEIN
18.4 g
CARBS
38.0 g

Cooking Instructions

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Step 1
In a large pot, bring Fat-Free Evaporated Milk (2 can), Campbell's® Condensed Healthy Request® Cheddar Cheese Soup (2 can), Water (2 1/2 cup), Salt and Pepper (to taste), Dry Mustard (1 teaspoon), and Cayenne Pepper (1/8 teaspoon), to a simmer.
Step 2
Slowly add Shredded Reduced-Fat Sharp Cheddar Cheese (2 cup) and Shredded Reduced Fat Monterey Jack Cheese (2 cup), until melted and smooth. Add uncooked Vegetable Rotini (1 pound), 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 and Pepper (to taste).
Step 4
Serve warm in bowls.

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Nutrition Per Serving
Calories
329
% Daily Value*
Fat
10.6 g
14%
Saturated Fat
5.6 g
28%
Trans Fat
0.4 g
--
Cholesterol
25.4 mg
8%
Carbohydrates
38.0 g
14%
Fiber
1.4 g
5%
Sugars
7.0 g
--
Protein
18.4 g
37%
Sodium
581.5 mg
25%
Vitamin D
--
--
Calcium
441.3 mg
34%
Iron
1.2 mg
7%
Potassium
220.1 mg
5%
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