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Slow Cooker Mac & Cheese




Source of Recipe


Reynolds
Slow Cooker Mac & Cheese

http://www.reynoldspkg.com/reynoldskitchens/en/images/slow-cooker/recipes/slow-cooker-mac-cheese.jpg

1


Reynolds® Slow Cooker Liner

2 1/2


cups milk

1


can (10 3/4 oz.) condensed cheddar cheese soup

2


eggs, beaten

2


tablespoons finely chopped onion (optional)

4


cups shredded sharp cheddar cheese

1


package (16 oz.) elbow macaroni, uncooked

2


tablespoons flour

1/4


teaspoon black pepper




Paprika

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

COMBINE milk, soup, eggs, onion, cheese and macaroni in a large bowl until well blended. Sprinkle flour and pepper into cheese mixture; stir to combine. Pour into slow cooker liner. Place lid on slow cooker.

COOK on LOW for 3 1/2 to 4 hours.

CAREFULLY remove lid to allow steam to escape. Sprinkle with paprika. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

REYNOLDS KITCHENS TIP: To reduce fat and calories you may substitute reduced fat milk and reduced fat cheddar cheese./span

Number of Servings: 12

Nutrition Information:
(Per Serving)
calories 535
grams fat 31
% calories from fat 52
milligrams cholesterol 128
milligrams sodium 722
grams carbohydrates 35
grams fiber 1
grams protein 29