- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 279.6
- Total Fat: 19.7 g
- Cholesterol: 21.7 mg
- Sodium: 637.4 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 3.7 g
- Protein: 19.8 g
Slow Cooker Macaroni and CheeseSubmitted by: ANNE_SP
IntroductionThis makes a homestyle custard type macaroni and cheese. You can easily add extra vegetables (bell peppers, summer squash, and eggplant are all delicious) to give it a nutrition boost. This makes a homestyle custard type macaroni and cheese. You can easily add extra vegetables (bell peppers, summer squash, and eggplant are all delicious) to give it a nutrition boost.
8 oz. whole wheat pasta elbows, uncooked
4 oz can mushrooms, drained
1/4 cup sun dried tomatoes, rehydrated and chopped
2 tbsp onion, chopped
12 oz nonfat evaporated milk (one can)
1.5 cups fat free, low sodium chicken broth
2 egg whites
1.5 cups shredded 2% cheddar cheese
salt and pepper to taste
2. Stir in pasta, cheese, mushrooms, sun dried tomatoes, onions, and salt and pepper.
3. Cook on low 3-4 hours, or until soft.
Number of Servings: 6
Recipe submitted by SparkPeople user PEA_NEL_OPE.
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Member Ratings For This Recipe
Great flavor, hough I did make a few changes. I didn't add the mushrooms or tomatoes since my kids don't like them. I used water instead of chicken broth because I didn't have any broth on hand. And I added frozen peas near the end of cooking time. Next time I'll try 3 hours (not 4) to avoid mush. - 1/15/08