Low Fat Slow Cooker Mac and Cheese

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Cook Time 6 hrs
Temp Low
Yield Serves 4-5

This is a very quick and easy dish to prepare because you don't have to cook the noodles ahead of time!

Ingredients

  • 1/2 Pound Whole Wheat Elbow Macaroni
  • 4 Cups Reduced Fat or Fat Free Sharp Cheddar Cheese
  • 12 Fluid Ounces Fat Free Evaporated Milk
  • 1 1/2 Cups Fat Free Milk
  • 2 Whole Eggs
  • 1 Teaspoon Pepper

Directions

  1. Step One

    Coat inside of slow cooker with cooking spray.

  2. Step Two

    In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups cheese.

  3. Step Three

    Transfer to slow cooker and sprinkle with remaining cheese on top.

  4. Step Four

    Cook on LOW for 5-6 hours. Do not stir or remove the lid while cooking.

Crockin' Reviews Add Review
  1. Tonie

    I was reluctant about trying this recipe because I have never had good results with cooking pasta dishes in the crock. They always come out like mush. But I decided to give it a try. I love that it is made with whole wheat pasta. The recipe was super easy to put together.
    I used a 4qt crock (that’s all I own since we are ‘empty nesters’ and only need one that size). It is a good thing I came home when I did! It was totally cooked and getting browned on the edges after 4hours on low. The texture is a bit different than my usual oven baked recipe. I think that is because of the eggs. It has kind of a custard texture. Not bad, just different.
    Overall ,I would say this recipe is a keeper.

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