Servings: 6 | WW Points: ~5 per serving (estimated)
🧀 Ingredients:
- 6 oz high-protein or whole wheat elbow macaroni (like Barilla Protein+)
- 3/4 cup reduced-fat shredded cheddar cheese
- 3/4 cup reduced-fat shredded Colby Jack (or Monterey Jack)
- 2 tbsp grated Parmesan cheese
- 3 oz reduced-fat cream cheese (Neufchâtel)
- 1 ½ cups unsweetened almond milk (or fat-free milk)
- 1/3 cup light sour cream
- 1 tsp garlic powder
- 1 tsp dry mustard
- 1 tsp paprika
- Salt & pepper to taste
- Optional: Cajun seasoning (light!)
🍽️ Directions:
- Boil pasta until just al dente. Drain and add to a lightly greased crockpot.
- Add all ingredients except sour cream, and stir gently.
- Cook on low for 2 hours, stirring every 30 minutes.
- At the final 30 minutes, stir in sour cream.
- Let sit on warm for 10–15 minutes to thicken. Add a splash of almond milk if needed to loosen the texture.
🌟 Optional Add-ins (0–1 points):
- Steamed broccoli or cauliflower
- Diced tomatoes
- Grilled chicken breast for extra protein
