Description
A creamy, cheesy slow cooker mac and cheese recipe that combines fat-free evaporated milk, reduced-fat cheeses, and vegetable rotini pasta for a comforting, easy-to-make meal with less fat but all the classic flavor.
Ingredients
Scale
Cheese Sauce
- 2 cans Fat-Free Evaporated Milk
- 2 cans Condensed Cheddar Cheese Soup
- 2 1/2 cups Water
- Salt, to taste
- Ground Black Pepper, to taste
- 1 teaspoon Dry Mustard
- 1/8 teaspoon Cayenne Pepper
- 2 cups Shredded Reduced-Fat Cheddar Cheese
- 2 cups Shredded Reduced-Fat Monterey Jack Cheese
Pasta
- 1 pound Vegetable Rotini pasta (uncooked)
Instructions
- Prepare the cheese sauce: In a large pot, combine fat-free evaporated milk, condensed cheddar cheese soup, water, salt, ground black pepper, dry mustard, and cayenne pepper. Heat the mixture over medium heat, bringing it to a gentle simmer while stirring occasionally to combine the flavors evenly.
- Melt the cheese: Gradually add the shredded reduced-fat cheddar cheese and Monterey Jack cheese to the simmering sauce, stirring continuously until the cheeses are fully melted and the sauce is smooth and creamy.
- Combine pasta with sauce in slow cooker: Transfer the uncooked vegetable rotini pasta to a slow cooker, then pour the prepared cheese sauce over the pasta. Stir well to ensure the pasta is completely coated with the sauce.
- Cook: Cover the slow cooker and cook on high for 2 hours. Stir the mac and cheese occasionally during cooking to prevent sticking and ensure even cooking. After 2 hours, gently stir the pasta and add additional water if necessary to loosen the sauce to your desired consistency. Season again with salt and black pepper to taste.
- Serve: Serve the mac and cheese warm in bowls for a comforting meal.
Notes
- Stir occasionally during slow cooking to prevent the pasta from sticking to the sides or bottom of the slow cooker.
- If the mac and cheese thickens too much after cooking, add a little more water or evaporated milk and stir to loosen.
- Using reduced-fat cheeses and fat-free evaporated milk reduces fat content while maintaining creamy texture.
- Vegetable rotini adds a fun, colorful twist but any pasta shape can be used.
- Adjust cayenne pepper to control the heat level to your preference.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: slow cooker mac and cheese, healthy mac and cheese, reduced fat mac and cheese, vegetable pasta, cheesy slow cooker recipes
