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Nutrition Facts
Serving Size 1 (149g) Recipe makes 6 servings The following items or measurements are not included below: low-fat evaporated milk
Calories 382
Calories from Fat 121		(31%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 860mg		35%
Potassium 338mg		9%
Total Carbohydrate 47.0g		15%
	Dietary Fiber 1.7g	6%
	Sugars 7.7g
Protein 17.4g		34%
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Crock Pot Macaroni and Cheese

Recipe #205861 | 3¼ hours | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Marlene.
Jan 16, 2007

This is a lighter version of macaroni and cheese with a creamy consistency. This could be made lower fat using light Velveeta. Note If you don't like it real thick, you can decrease the cooking time by an hour or so and it will be just as good, just not AS thick

SERVES 6 -8 (change servings and units)

Ingredients

3 cups macaroni, uncooked
1 1/2 teaspoons instant minced onion
12 ounces Velveeta cheese, cubed
1 (12 ounce) can low-fat evaporated milk
1 cup 1% low-fat milk

Directions

1
Cook macaroni according to package directions and drain.
2
Add remaining ingredients to cooked macaroni stirring well.
3
Lightly spray crock pot with cooking spray and add macaroni mixture.
4
Cook on low for 3 hours, stirring a couple of times during cooking.

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Featured Reviews for This Recipe

From: Anna101

On Nov 23, 2009

0 people found this review helpful

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From: lilchris

On Dec 11, 2008

I made this for our Christmas potluck at work. I cooked the macaroni and mixed it all up the night before, then put in the crockpot in the morning at work and just left on the warm setting since I have a "hot" crockpot. I thought the taste was okay, but it was very sticky and clumped together by serving time. I think it was just too warm for too long. I may try this again at home when I can follow the directions more precisely. Thanks!

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From: ShanH

On Feb 6, 2007

I thought this was absolutely fantastic! I made it as directed, leaving out the onion flakes (which I would have loved, but was cooking for some picky people) and using 2% velveeta. This was declared the best mac and cheese by everyone who was eating!

3 people found this review helpful

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