Photo by Hermes Rivera on Unsplash
After a long day at work or running errands, wouldn't it be nice to walk in the door and have a healthy and hot meal waiting for you? Even better - how about a meal that can be cooked in one pot, so that cleanup is a breeze?
This macaroni and cheese slow cooker dish is that meal. It's very easy to make. You won't even have to boil the pasta ahead of time. All you'll need to do is toss everything into a crock pot and allow the macaroni and cheese to slowly cook for approximately three to four hours. This is a perfect recipe if you work near your home and can stop by on your lunch break to get this meal started.
And while most people really love a good homemade macaroni and cheese, we do understand that it can feel a bit sinful and heavy at times. That’s why we prefer this lighter, healthier version that still gives you all the warm, cheese-y goodness found in traditional mac and cheese.
Some of the healthier changes we've made to this recipe include using a mixture of cauliflower florets and high-fiber elbow macaroni in place of regular pasta. When slow-cooked in a crockpot, the cauliflower florets develop a texture that is very similar to pasta. Do you have vegetable-phobic eaters in your family? No worries. Your picky eaters may not even notice the mild-tasting cauliflower since it will be enveloped in cheese.
This recipe makes approximately six servings.
Ingredients:
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12 ounces of high-fiber elbow macaroni
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1 cup finely chopped cauliflower florets
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3 cups sharp shredded cheddar cheese, divided
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2 1/2 cups low-fat milk
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1 can (12 ounces) evaporated milk
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Salt and pepper to taste
Optional: 1 to 2 jalapenos, seeded and minced
Directions:
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Add the pasta, florets, half the cheese, the milk, and evaporated milk into a crock pot.
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Stir the ingredients until well-mixed.
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Set your crock pot on its low setting and allow the ingredients to cook for approximately three to four hours. If you will be home, you may want to give the ingredients a stir at about the two-hour mark.
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Check your macaroni and cheese after three hours to see if most of the liquid is absorbed. If so, sprinkle the rest of your cheese over the top of your dish.
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Allow the mixture to cook for another 15 to 25 minutes or until the cheese is melted and the liquid has been absorbed.
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Add salt and pepper to taste.
Optional: If you prefer your macaroni and cheese to be spicy, you can add the sliced jalapenos for a bit of a zingy pop.
