- Yield: 8
- Prep Time: 5 minutes
- Cook Time: 3h 30 min
Nutrition facts (per portion)
- Calories: 300
- Carbohydrate Content: 11
- Fat Content: 27
- Protein Content: 25
Slow Cooker Mac & Cheese
I read an article that boasted a delicious sounding mac and cheese in a slow cooker, but as I went through the recipe, it was just filled with excess creams and stuff that could not have been good for the bottom line… or the waist line for that matter! So this little guy was given a try, and voila! Success! PLUS, portion it out and freeze what you don’t eat for another meal later. Of course, that’s if your hubby doesn’t eat the left overs in the middle of the night… like mine did ;o)
Ingredients
- unsalted butter - 1/4 cp
- sea salt - 1 tsp
- dash of cracked black pepper
- egg yolks - 2, beaten
- whole wheat flour - 1.5 tbs
- small onion - 1, finely dices
- garlic - 4 cloves, smashed and coarsely chopped
- 1% milk - 2 cp
- mustard powder - 1/2 tsp
- whole wheat or gluten free macaroni - 2 cp
- romano cheese - 1/4 cp (or parmesan)
- low milk fat chaddar cheese - 2 cp
- low milk fat mozza cheese - 2 cp
- rye or sourdough bread crumbs - approx 1/2 cp
- olive oil - to drizzle
Instructions
- Mix all ingredients together (except the crumbs) into a slow cooker, blending well
- Sprinkle crumb layer over the top
- Drizzle with olive oil
- Set the slow cooker to low and cook 3 hours
- Cool and serve
