Recipe from Skinnyms Yields:
3 cups | Serving Size: 1/2 Cup | Calories: 244 | Total Fat: 8 g |
Saturated Fats: 5 g | Trans Fats: 0 g | Cholesterol: 16 mg | Sodium: 198
mg | Carbohydrates: 24 g | Dietary fiber: 4 g | Sugars: 4 gm | Protein:
11 g | SmartPoints: 8 |
Ingredients:
- 1-1/2 cups, 1% milk
- 2 egg whites
- 2 tsp. cornstarch or tapioca starch
- 4 oz. 2% sharp cheddar cheese (get the block and grate 1 cup full. That's about 4 oz.)
- 2 cups dry, penne whole wheat pasta
Directions:
Whisk together the milk, egg whites and cornstarch in your slow cooker insert. Be sure to whisk well.
Stir in the grated cheese and pasta shells.
Cook on low for 1-1/2 to 2 hours.
NOTES ON THE RECIPE:
After
the first hour, stir the food on a semi regular basis. About every 15
minutes or so. This will do 2 things. It will allow the pasta to cook
evenly. It will also allow you to keep any eye on the pasta and see when
it's done. Every slow cooker is different, so the timing for this
recipe may be slightly different on this for you. Pasta goes from
"cooked" to "mush" very quickly. So be sure to keep stirring on occasion
to keep an eye on things.
This
was made in a 3 quart slow cooker. Should you wish to double the
recipe, double everything except the cornstarch (use 1 tbsp.) and cook
in a 4 or 5 quart slow cooker (we used a 5 quart for doubling the
recipe). Time and temp does not change when doubling the recipe.
Also, if doubling the milk, you will most likely end up with extra sauce. This sauce is wonderful over a side of veggies.
For a crispier top, place under broiler oven for 3-5 minutes.
Note: We recommend penne pasta with this slow cooker version. Smaller shells don't hold up well in the slow cooker.
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