It’s National Slow Cooker month, and I’ve been asked to feature a great recipe on Living Dayton that’s fast and nutritious for you and your family!
I really love a good Macaroni and Cheese, and sometimes it’s just hard thinking outside of the box (no pun intended) in making a healthier version of a family classic. Well, look no further!
This Mac and Cheese uses whole grains, skim milk, and my secret weapon: Minerva Dairy Butter. I love using this butter in my cooking because it has a higher healthy fat content (84% to be exact), it’s GMO free, and all of their cows are pasture raised. It really makes a difference in how creamy this recipe turns out!
Now, I’m not saying that this is the healthiest meal on the planet, but it’s a great one to have once in a while, especially on those busy days when you are going from one event to the next. It only takes about 3 hours in the slow cooker, so plan accordingly!
And be sure to catch my weekly video series on Facebook on Tuesday nights, “Two For Tuesday,” where I share two healthy family recipes that will save you time and money. Simply “like” and “follow” me!
Slow Cooker Macaroni and Cheese (adapted from Minerva Dairy)
Slow Cooker Mac and Cheese
16 oz. elbow whole grain macaroni, cooked
12 oz. can evaporated milk
1 ½ cups skim milk
4 Tbsp. melted Minerva Dairy Amish Roll Butter
1 tsp. salt
Dash of pepper
2 large eggs beaten
4 cups of grated sharp cheddar cheese
Dash of paprika
1. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, butter, salt, pepper, eggs and all but ½ cup of the grated cheese.
2. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.
3. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
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