When the craving for creamy, savory comfort food hits (but you’re sick of the same old, same old) take a stab at this slow cooker meal to satisfy your fix. A combination of cheesy macaroni, cream of mushroom soup and nutritious green peas, indulging in this soul-warming dish is one you won’t regret. And there’s no need to be concerned about leftovers because this mac ‘n’ cheese will be gone very quickly.
Yields 3-4 servings
Ingredients
8 oz. elbow macaroni
12 oz. organic cream of mushroom soup
6 oz. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 oz. Neufchatel cheese or low-fat cream cheese
2 cups Jack cheese, shredded
1 cup peas, frozen
Directions
- In 2-qt. slow cooker insert, pour in macaroni, then cream of mushroom soup. Add salt, pepper, dry mustard and stir. Top with cheeses and stir to combine.
- Cover with lid and cook on low for 1 hour. Add peas and stir to combine. Replace lid and cook for 30 minutes to 1 hour longer until pasta is fully cooked. (Note: Final cooking time will vary depending on slow cooker.) Avoid opening lid too often and/or over-stirring.
- If pasta mixture seems overly thick, add a splash or more of water to thin out before serving.