Crock Pot Macaroni and Cheese Lighter
Experience comfort food with a healthier twist in this irresistibly creamy Crock Pot Macaroni and Cheese Lighter recipe. Perfect for busy weeknights or casual gatherings, this dish combines tender elbow macaroni with a luscious blend of reduced-fat cheddar and mozzarella cheeses, tangy Greek yogurt, and a hint of Dijon mustard for added depth. Made easy in a slow cooker, it’s a hands-off solution for satisfying your mac and cheese cravings without the guilt. Using unsweetened almond milk or skim milk and reduced-fat cream cheese, this recipe slashes calories while delivering all the rich, cheesy goodness you love. Garnish with a sprinkle of paprika for extra flavor and serve it warm as a crowd-pleasing side or hearty main dish.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2 cups Unsweetened almond milk (or skim milk)
- 2 cups Shredded reduced-fat cheddar cheese
- 1 cup Shredded reduced-fat mozzarella cheese
- 1 cup Plain nonfat Greek yogurt
- 4 ounces Reduced-fat cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 1 as needed Nonstick cooking spray
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Spray the inside of a 4- to 6-quart Crock Pot with nonstick cooking spray to prevent sticking.
In the Crock Pot, combine almond milk (or skim milk), shredded reduced-fat cheddar and mozzarella cheeses, Greek yogurt, softened cream cheese, Dijon mustard, salt, and black pepper. Stir well to combine, ensuring the softened cream cheese is broken up into smaller pieces.
Add the cooked macaroni to the Crock Pot and stir until the pasta is evenly coated with the cheese mixture.
Cover the Crock Pot with a lid and cook on low heat for 1.5 to 2 hours, stirring occasionally to ensure even cooking. Avoid overcooking, as the macaroni may begin to dry out.
Once the cheese has melted completely and the mixture is creamy, adjust seasoning with additional salt and pepper, if needed.
Serve warm with a sprinkle of paprika on top for garnish, if desired. Enjoy!
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 5610 mg | 244% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 24.2 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 3659 mg | 281% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
