Slow Cooker Mac and Cheese

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.

Total Time

2hr 30min

4.3

3 Ratings

Author: Messy Kitchen Happy Belly

Servings:

Ingredients

•

2 cans
(12 oz)

Fat-Free Evaporated Milk

•

2 cans
(10 oz)

Condensed Cheddar Cheese Soup

•

2 1/2 cups

Hot Water

•

to taste

Salt

•

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

Cooking Instructions

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.

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.

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) .

Serve warm in bowls.

Nutrition Per Serving

CALORIES

316

FAT

9.1 g

PROTEIN

18.0 g

CARBS

38.2 g