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Nutritional Info
  • 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

View full nutritional breakdown of Slow Cooker Macaroni and Cheese calories by ingredient
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Slow Cooker Macaroni and Cheese

Submitted by: AASLP___
Slow Cooker Macaroni and Cheese

Introduction

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. 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.
Number of Servings: 6

Ingredients

    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

Directions

1. In slow cooker, mix evaporated milk, chicken broth, and egg whites and beat with a whisk until well combined.
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 recipe. I used penne pasta and cooked for 4 hours on low setting. The pasta was perfect. - 1/11/09

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  • 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

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  • It was actually a lot better than I expected... I used fresh mushrooms and added zucchini. Next time, I think I'll chop the sundried tomatoes into very small pieces, because they were a bit overpowering. Otherwise, delicious! - 11/19/07

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  • This was pretty good. The flavor was there but I wasn't to keen on the consistency. I actually cooked it for 6 hours on the "keep warm" setting and it was just a pile of mush. However, the kids loved it! - 7/20/07

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