Crockpot Macaroni & Cheese

Name: Crockpot Macaroni & Cheese Recipe
Yield: 16
Ingredients: 2 cups whole wheat elbow macaroni; 4 tbsp Smart Balance Buttery Spread; 2.5 cups Cabot 50% Reduced Fat Cheddar Cheese (reserve some for top); 1/2 cup reduced fat Sour Cream; 1 can Campbells lite Cheddar Cheese soup; 1 cup fat free Milk; 1/2 tsp dry mustard; 1/2 tsp black pepper; 1/2 tsp Salt

Number of Servings: 16

Ingredients

2 cups whole wheat elbow macaroni4 tbsp Smart Balance Buttery Spread2.5 cups Cabot 50% Reduced Fat Cheddar Cheese (reserve some for top)1/2 cup reduced fat Sour Cream1 can Campbells lite Cheddar Cheese soup1 cup fat free Milk1/2 tsp dry mustard1/2 tsp black pepper1/2 tsp Salt

Directions

Boil the pasta, drain and rinse. In a medium saucepan, mix butter and shredded cheese and stir until cheese melts. In the crockpot, combine cheese/butter mixture, sour cream, cheddar cheese soup, salt, milk, mustard, pepper and stir well. Add the macaroni and stir again. Set the crock pot on low setting and cook for 3 hours, stirring occasionally. In the last 1/2 hour of cooking, add the rest of the shredded cheese to the top. Serving is 1 cup.

Number of Servings: 16

Recipe submitted by SparkPeople user CDAVIS1126.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 280.9
Total Fat: 6.6 g
Cholesterol: 12.9 mg
Sodium: 331.8 mg
Total Carbs: 45.1 g
Dietary Fiber: 5.1 g
Protein: 12.0 g

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