Slow Cooker Mac and Cheese

Here’s a lightened up version of a classic favorite. I made it with veggie pasta (believe me, it’s tasty) and lighter cheese. The result is a mac and cheese that maintains its cheesy goodness without being dense or heavy.

Ingredients:

  • 2 (12 oz) cans fat-free evaporated milk
  • 2 (11 oz) cans Campbell’s Healthy Request cheddar cheese soup
  • 2 1/2 cups hot water, plus extra as needed
  • Salt and pepper
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 2 cups reduced-fat sharp cheddar cheese, shredded
  • 2 cups reduced-fat Monterey Jack cheese, shredded
  • 1 pound vegetable rotini (I like the tiny spirals more than elbow mac because they hold the sauce better)

Directions:

1. Bring evaporated milk, soup, water, salt, mustard, and cayenne to a simmer in a large pot.  Slowly add both cheeses until melted and smooth. 

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2. Add uncooked pasta to slow cooker and cover with cheese sauce. Stir well. Cover and cook for two hours on high, stirring occasionally.

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3.  After two hours, gently stir pasta and add water as needed to loosen. Season with salt and pepper to taste. Enjoy!

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