Macaroni and Cheese

Slow Cooker Shells & Cheese

I love my slow cooker.  If I could make every meal in it, I would.  It is so effortless and dinner is ready as soon as I get home.  This recipe, however is very quick cooking.  It's perfect for the nights when you come home right after work, but have to go to the gym, run errands, go to a meeting, etc. and want a delicious meal waiting when you return.  Option one would be to have your husband make dinner.  For me, this is not the best option...to my husband, "making dinner" equals take-out or boxed mac and cheese (which is still a little risky).
Mac and Cheese is the perfect comfort food and it's so easy to make in the slow cooker.  Just throw the ingredients in and give them a quick stir.  Even the pasta can go in uncooked!  This recipe serves about 4-6 people depending on whether it is the main dish or a side dish.

After 2 hours on low, this is how it looked.  I stirred it and added 2 shredded pieces of american cheese and 1/4 cup of grated parmesan cheese and set it to 'Warm' for another 45 min.

Here is the finished product, ready to eat!  All I did was spoon it into a bowl and top it with some fresh parsley from my little herb garden.

 Slow Cooker Shells & Cheese


Ingredients:


1/2 lb whole wheat medium shells
4 oz reduced fat cream cheese
2 T light butter
1/2 t salt
1 t mustard powder
1/2 t pepper
1/2 t onion powder
2 C reduced fat shredded sharp cheddar cheese
3 C skim milk
2 eggs, beaten
1/2 t paprika
2 slices American cheese, shredded/sliced
1/4 C grated parmesan cheese

Directions:


Spray crock of your slow cooker with non-stick cooking spray.

Combine cream cheese and butter in a small bowl and microwave about 30 seconds so that it is soft enough to stir together.  Stir in salt, mustard powder, pepper and onion powder.  Add eggs and milk.

Place uncooked pasta in crock.  Pour liquid mixture over pasta and add the cheese.  Stir everything together a few times to make sure all the pasta is surrounded by the milk mixture.  Sprinkle the top with paprika.  Set the slow cooker on low for about 2 hours.  Remove lid, stir and top with shredded American cheese and parmesan cheese.  Replace lid and set on 'Warm' for about 30-45 min to allow the rest of the cheese to melt.

Spoon out servings and top with parsley or any herb you like.  Enjoy this effortless mac and cheese on a busy night!