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
Directions
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:
Calories546Fat26 gSodium540 mgSat fat15g
Carbs54 gCalcium355 mg
Protein24 gChol79 mgDietary fiber3 g
Diabetic exchanges per serving: ½ milk, 3 bread/starch, 1 ½ high-fat meat, 3 fat.
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