Description
A creamy and healthy version of classic mac and cheese made in a crockpot. Perfect for a comforting meal without the guilt.
Ingredients
- 2 cups elbow macaroni (whole wheat or gluten-free)
- 1 cup low-fat milk
- 1 cup low-sodium chicken or vegetable broth
- 1 1/2 cups shredded reduced-fat cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
Instructions
- Cook the macaroni al dente, then drain and set aside.
- In the crockpot, combine milk, broth, mustard, garlic powder, and black pepper.
- Add the cooked macaroni and stir well.
- Cover and cook on low for 2 hours, stirring occasionally.
- Add the shredded cheeses and Greek yogurt, stirring until melted and creamy.
- Cook for an additional 15-20 minutes.
- Serve warm, sprinkled with paprika if desired.
Notes
- For extra creaminess, add a splash of milk before serving.
- Store leftovers in an airtight container for up to 3 days.
- Reheat with a little milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American