4-Ingredient Slow Cooker Elbow Macaroni Feast Directions:
Add the dry elbow macaroni and chicken broth to a 4- to 6-quart slow cooker. Scatter the cubed cream cheese and shredded cheddar evenly over the pasta.
Stir gently so the macaroni is coated and most of the cream cheese is nestled into the liquid.
Cover and cook on LOW for 1 1/2 to 2 1/2 hours, stirring after the first hour and again as needed, until the macaroni is tender and the cheeses have melted into a smooth, creamy sauce.
Turn off the slow cooker and let the macaroni rest for 5 minutes. Stir once more until the sauce is creamy and evenly coats the pasta, then serve warm.
WW Points Calculation
Dry elbow macaroni: 24 points
Reduced-fat cream cheese: 24 points
Reduced-fat sharp cheddar cheese: 24 points
0-point ingredients: low-sodium chicken broth — 0 points
Points Information
Total Points: 72 points
Servings: 6 servings
Points per serving: 12 points
Nutrition Information
Calories: 340
Protein: 17 g
Carbohydrates: 31 g
Fat: 16 g
Fiber: 1 g
Sugar: 4 g
Sodium: 500 mg
I'm waiting for your comments! Enjoy!
