3-Ingredient Sweet Pea Macaroni Directions:
Lightly grease the inside of a slow cooker and add the dry elbow macaroni.
Pour in hot water and add salt if using, then stir until pasta is evenly moistened.
Distribute butter chunks evenly over the macaroni.
Cover and cook on HIGH for 45 minutes.
Open the lid, stir thoroughly, and scrape the bottom to prevent sticking.
Add frozen peas and mix into the hot pasta.
Cover and cook on HIGH for 25 minutes, stirring once halfway through.
Continue cooking until pasta is tender, peas are soft, and a glossy sauce forms.
Switch to WARM, stir once more, adjust salt if needed, and serve hot.
WW Points Calculation
Elbow macaroni (12 oz): 36.00
Unsalted butter (1 cup): 48.00
Frozen peas (2 cups): 0.00
Water + salt: 0.00
Points Information:
Total Points: 84.00
Servings: 6 servings (about 1 cup each)
Points per serving: 14.00
Nutrition Information
Calories: 420
Fat: 22g
Protein: 9g
Carbohydrates: 48g
Sugar: 4g
Sodium: 210mg
I'm waiting for your comments! Enjoy!
