Slimmed Down Macaroni and Cheese
"From The Everything Healthy Slow Cooker Cookbook"
- Ready In:
- 2hrs 5mins
- Ingredients:
- 6
- Yields:
-
1 Pot
- Serves:
- 6
ingredients
- 1 teaspoon dry mustard
- 2 tablespoons cornstarch
- 1⁄4 teaspoon ground black pepper
- 2 1⁄2 cups fat-free evaporated milk
- 1 1⁄2 cups reduced-fat sharp cheddar cheese
- 8 ounces cooked macaroni
directions
- Spray a 4-quart slow cooker with nonstick cooking spray. In a small saucepan, heat the mustard, cornstarch, pepper and evaporated milk until warmed through, whisking occasionally. Stir in the cheese.
- Pour the macaroni into the slow cooker. Top with the cheese mixture and stir. Cover and cook on low for 1-2 hours or on high for 30 minutes.
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Reviews
-
I made this today, intending to put most of it in the freezer for a go-to meal later on. I tasted it after it cooked for about 1 hour in the crock pot and it just didn't taste right to me. The texture was off--not creamy enough. I ended up adding salt, some milk for creaminess, and a few cubes of velveeta light cheese. It helped, but the texture is still a little off and if I make it again I will decrease the amount of corn starch.
