Description
Creamy, sweet & earthy bites mixed with gooey cheese makes this slow cooker mac and cheese recipe a crowd pleaser!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 298 grams can 98% fat free cream of mushroom
- 1 tablespoon soy sauce
- 1 teaspoon dry mustard
- 1 cup milk (room temperature)
- 1 cup low sodium chicken broth or vegetable broth (room temperature)
- 8 ounces elbow macaroni (uncooked)
- 1 cup frozen green peas (thawed)
- 1 cup sharp cheddar (shredded)
- 1/2 cup parmesan
- 2 cups sliced button mushrooms (optional)
Instructions
- Add 1 tablespoon extra virgin olive oil, cream of mushrooms, soy sauce and dry mustard to slow cooker (or rice cooker) and whisk until smooth.
- Slowly whisk in milk and chicken broth and mix until smooth.
- Add macaroni and green peas and stir well.
- Cook on low for 3 hours, until pasta is tender.
- In a pan over high heat, add remaining extra virgin olive oil, mushrooms and fry until golden brown (this step is optional).
- When the macaroni is cooked, add cheese and mushrooms and stir until creamy.
- Season with salt and pepper and serve immediately.
Notes
This Slow Cooker Mushroom Mac And Cheese Recipe Is:
High in calcium
High in vitamin B6
Nutrition
- Calories: 477
- Sugar: 4.7
- Sodium: 934
- Fat: 24.6
- Saturated Fat: 12.9
- Carbohydrates: 40.9
- Fiber: 3.2
- Protein: 24.1
- Cholesterol: 53
