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Description

This is a super easy, super creamy, mac and cheese dish perfect for last minute dinner fixes.

Ingredients

  • 8 ounces cream of mushroom soup
  • 16 ounces elbow macaroni
  • 1 cup buttermilk
  • 16 ounces cream cheese (packs of)
  • 2 cups extra sharp cheddar cheese
  • 1/2 cup 2% reduced-fat milk (as needed)
  • seasoning salt (to taste)

Directions

  1. Set crock pot to low. Add Macaroni and mushroom soup. Mix it together until macaroni is coated. Add the creamcheese and the 2 cups of cheese. Cover.
  2. Leave alone for 10-15 minutes....basically however long it takes for the cream cheese and shredded cheese to melt. If it starts to get thick and sticky, gradually add the milk so that it becomes creamier and a better consistency. Add the milk slowly to prevent it from watering down.
  3. Let cook for 2-3 hours so that the noodles can cook through and then serve.

NutritionView more

560Calories
Sodium20%DV490mg
Fat49%DV32g
Protein39%DV20g
Carbs16%DV48g
Fiber8%DV2g

PER SERVING *

Calories560Calories from Fat290
% DAILY VALUE*
Total Fat32g49%
Saturated Fat17g85%
Trans Fat
Cholesterol95mg32%
Sodium490mg20%
Potassium330mg9%
Protein20g39%
Calories from Fat290
% DAILY VALUE*
Total Carbohydrate48g16%
Dietary Fiber2g8%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.