Thursday, April 25, 2013

Slow Cooker Broccoli Mac 'n Cheese

Here's a healthy version of everyone's favorite comfort food - macaroni and cheese.  By adding broccoli, using evaporated milk and non-fat sour cream, and reducing the amount of butter, you can greatly reduce the fat and calories.  On top of that, it's made in a slow cooker without cooking the noodles first.  How simple is that?!  I'm officially in love with this dish!

Slow Cooker Broccoli Mac 'n Cheese
- 2 1/2 c. whole grain macaroni, shells, or elbow pasta
- 12 oz. fat-free evaporated milk
- 2 1/2 c. skim milk
- 1 can broccoli cheese soup
- 1/2 c. non-fat sour cream
- 2 T. butter, melted
- 3 c. reduced fat shredded cheddar cheese
- 1 1/2 c. fresh broccoli, chopped
- salt/pepper, to taste


1.  In a large measuring cup or medium bowl, mix soup, evaporated milk, and sour cream.  Add milk and butter, whisk to combine.  Add salt and pepper, to taste.

2.  Spray a slow cooker with cooking spray, then add the pasta and chopped broccoli.

3.  Pour the sauce over the pasta, add 2 c. of shredded cheese, and stir.  Add more milk as needed to thin consistency.  Sprinkle additional cup of cheese over the top, do not stir.

4.  Cover and cook on low for 3 to 4 hours.  Do not remove lid while pasta is cooking.  If you intend to let the pasta cook for longer, add additional cup of milk to keep pasta from drying out.

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