Sunday, November 21, 2010

Slowcooker Mac & Cheese Recipe

Picture coming soon!

Slowcooker Mac & Cheese Recipe
Recipe closely based off of Paula Deen's recipe

1 cup fat-free milk (she used full fat)
¾ tsp dry mustard (she used less)
1 tsp salt (she used less)
4 tbsp light butter with canola oil (she used full fat)
1/2 cup fat-free sour cream (she used full fat)
1 (10 3/4-ounce) can campbell’s Cheddar cheese soup
3 eggs, beaten
2 cups grated sharp Cheddar cheese (next time i'll try light)
1 16-oz. box elbow macaroni (she used less)
1/2 teaspoon pepper

Boil macaroni in a 2 quart saucepan in plenty of water until tender, about 8 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until cheese melts. In a slow cooker sprayed with nonstick cooking spray, combine cheese/butter mixture and add sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Nutritional Information: whole recipe: 3,293 calories, 395 carbs, 228 fat grams and 137 protein grams. Makes 20 "side" servings: 165 calories, 20 carbs, 12 fat grams and 7 protein grams; Makes 10 "large" servings: 329 calories, 40 carbs, 23 fat grams and 14 protein grams.

Review: Amazing. It really is. It looks like old school mac & cheese and tastes absolutely sinful. It makes a big batch - would be perfect for a get together, a Thanksgiving sidedish, etc. The fat is way too high, but I didn't want to risk changing the recipe any more for the first time I made it! I think you could probably do light though which would really impact the fat. I need to make this again to take a picture, so I'll try it with light cheese!

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