Lighter Paula Deen's Slow Cooker Creamy Mac & Cheese
Recipe type: Side Dish
Cuisine: American
Serves: 12
Weight Watchers Info: 5 PointsPlus
  • 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
  • 4 tablespoons light margarine (I use Brummel and Brown)
  • 2½ cups (about 10 ounces) grated reduced fat sharp Cheddar cheese
  • ¾ cups egg substitute, beaten
  • ½ cup fat free sour cream
  • 1 (10¾-ounce) can condensed Cheddar cheese soup
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ teaspoon dry mustard
  • ½ teaspoon black pepper
  1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again.
  4. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Recipe by The Taste Place at