Paula Dean’s Mac N Cheese

Source: https://www.recipe-diaries.com/2011/11/12/crockpot-mac-and-cheese/

INGREDIENTS

• 2 cups uncooked elbow macaroni (I used Ronzoni Heart Taste)
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese (low fat cheddar)
• 3 eggs
• 1/2 cup sour cream (light sour cream)
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 1/2 hours, stirring occasionally.

NOTES

I used all low fat ingredients and left out the butter and eggs. Feel free to still add in those ingredients, but it will be more points. 

Weight Watcher Points Plus: 7

NUTRITION

• Serving Size: 8
• Calories:270
• Fat: 13
• Carbohydrates:27
• Fiber: 1
• Protein: 14K