Start by whisking together 1 1/2 cups low-fat milk, 2 egg whites, and 2 teaspoons cornstarch in your slow cooker insert. Make sure to whisk well until everything is combined and smooth.
Next, stir in the grated 1/2 cup cheddar cheese and 2 cups whole wheat penne pasta. Mix everything together gently so that the pasta is evenly coated with the cheese mixture.
Now, it’s time to cook! Cover your slow cooker and set it to low for about 1 to 2 hours. This is where the magic happens; your ingredients will meld together beautifully.
After the first hour, it’s essential to stir the mixture every 15 minutes. This allows the pasta to cook evenly and helps prevent it from turning mushy. Keep an eye on it to ensure it reaches that perfect consistency.
Remember, all slow cookers are different. You may need to adjust your cooking time slightly based on your appliance. Pasta can go from perfectly cooked to overcooked in what feels like an instant!
If you’re doubling the recipe, simply double all ingredients except for the cornstarch (use 1 tablespoon), and use a 4 or 5 quart slow cooker. The cooking time won’t change, but be prepared for a little more sauce!
As a fun tip, if you double the low-fat milk, you might end up with extra sauce, which is fantastic poured over a side of veggies.
For a crispy top, you can take the cooked mac and cheese and place it under the broiler in your oven for 3 to 5 minutes. Just watch it closely to ensure it doesn’t burn!
Finally, serve your Slow Cooker Macaroni and Cheese hot and enjoy the creamy, cheesy goodness. It’s sure to be a hit!
