4-Ingredient Amish Macaroni and Cheese Directions:
Lightly grease a 5 to 6 quart slow cooker.
Add the dry elbow macaroni in an even layer.
Sprinkle 3 cups shredded cheddar over the macaroni, reserving 1 cup.
Distribute the butter pieces evenly over the top.
Pour the milk over everything, ensuring the pasta is mostly submerged.
Cover and cook on LOW for 2 1/2 to 3 1/2 hours.
During the last hour, stir gently every 20–30 minutes.
Once tender and creamy, sprinkle the remaining 1 cup cheese on top.
Prop the lid slightly open and cook on LOW for 20–30 minutes until melted and lightly golden at the edges.
Let rest on WARM for 10 minutes before serving.
WW Points Calculation
Elbow macaroni (16 oz): 32.00
Whole milk (4 cups): 32.00
Cheddar cheese (4 cups): 96.00
Butter (1 cup): 96.00
Points Information:
Total Points: 256.00
Servings: 8 servings, about 1 heaping cup each
Points per serving: 32.00
Nutrition Information
Calories 640
Fat 42.0g
Protein 22.0g
Carbohydrates 44.0g
Sugar 6.0g
Sodium 520mg
I'm waiting for your comments! Enjoy!
