Reduced Fat Crock Pot Mac and Cheese
- Number of Servings: 12
Ingredients
Ingredients:Ronzoni Smart Taste Elbows, 14 oz Campbell's Cheddar Cheese Soup, 1.25 cup Cabot Vermont 75% Reduced Fat Cheddar Cheese, 8 oz Butter, unsalted, 3 tbsp (remove)Canola Oil, 2 tbsp Milk, nonfat, 2 cup Carnation Fat-Free Evaporated Milk, 1 10 oz. can Onions, raw, 2 cup, chopped Garlic, 6 cloves mincedKirkland Signature Pure Sea Salt Fine Grain, 1.5 tsp Black Pepper, 1 tsp Paprika, 1 tsp Garlic powder, 1 tsp *Onion powder, 1 tsp Egg, fresh, 2 large Philadelphia Fat Free Cream Cheese, 2 oz
Prepare pasta per box directions. Melt butter in canola oil. Saute garlic and onions about 3 minutes. Add flour and stir for 2 minutes. Add milk and evaporated milk. Cook until sauce thickens. Add seasoning and cheeses to sauce. Taste and correct seasoning as needed. Whip eggs and temper with 1 tablespoon of cheese mixture. Add egg blend to cheese mixture, and whisk quickly. Pour cheese mixture over pasta, and add to crock pot. Cook in crock pot for 3 to 4 hours.
Serving Size: Makes 12 1 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ND774748.
Serving Size: Makes 12 1 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ND774748.
Nutritional Info Amount Per Serving
- Calories: 278.0
- Total Fat: 9.2 g
- Cholesterol: 48.0 mg
- Sodium: 661.4 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 4.9 g
- Protein: 15.2 g
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