You’ve got to love any recipe that makes macaroni and cheese so easy. Here, you just throw the ingredients in the slow cooker and walk away. Then you come back to delicious, creamy happiness. It’s a great meatless meal, too.



Serves 6 to 8.

Note: Adapted from the online Blind Lady Cafe.

• 3 c. shredded cheese, such as Cheddar

• 16 oz. uncooked elbow pasta

• 8 oz. cream cheese

• 2 1/2 c. milk

• 1/2 tsp. salt, or to taste

• Pepper to taste


Place all items in the slow cooker. Do not stir much, but try to mostly moisten the pasta.

Cover and cook on low for 2 1/2 to 3 hours, stirring after 2 hours. Depending on the cheese used, you may need to add more milk to make it creamy. But if the mixture looks too soupy, uncover and allow moisture to evaporate during final cooking.

Nutrition information per each of 8 servings:

Calories 546 Fat 26 g Sodium 540 mg Sat fat 15g

Carbs 54 g Calcium 355 mg

Protein 24 g Chol 79 mg Dietary fiber 3 g

Diabetic exchanges per serving: ½ milk, 3 bread/starch, 1 ½ high-fat meat, 3 fat.