Mac and Cheese Casserole

By Tonya_Speed

NUTRITION per serving: 376 Calories; 23g Fat; 17g Protein; 26g Carbohydrate; 3g Dietary Fiber; 69mg
Cholesterol; 379mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3
1/2 Fat. Points: 9

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cloves garlic, pressed
• 4 1/2 tablespoons water
• 2 (14.5-oz.) cans diced tomatoes, drained
• 1 1/2 teaspoons Italian seasoning
• Salt and pepper to taste
• 2 1/2 cups Cheddar cheese, shredded
• 12 ounces macaroni noodles
• 3/4 cup milk
• 3 tablespoons butter

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

DO-AHEAD TIP: Cook macaroni. Drain, cool, cover and refrigerate overnight.

In a skillet, sauté onions and garlic in oil till onions are translucent. Place onions and garlic in slow cooker. Add water, tomatoes, Italian seasoning and salt and pepper to taste. Cover and cook on low heat setting for 7 to 8 hours. About 45 minutes before you are ready to serve, cook pasta (if you haven't already). Add pasta, cheese, milk and butter to slow cooker. Stir well. Cover, raise temperature to high and cook for another 30 minutes.

SERVING SUGGESTION: Serve with steamed broccoli and a relish tray of baby carrots, cherry tomatoes and celery sticks.