A few weeks back, I found My Fussy Eater’s Butternut Squash Mac & Cheese tutorial in my YouTube subscription feed and it gave me inspiration for today’s post. She’d hidden a roasted butternut squash in to a creamy pasta sauce which took me back to my healthy Butternut Squash & Celeriac Pasta Bake what I created coincidentally this month last year.
But this time I turned to my veg rack for a clear out and created a carrot version for the slow cooker to give yourself a little bit more time, but let me tell you, the carrot is so subtle that you wouldn’t have guessed it was there if I hadn’t have told you and gives it a beautiful golden cheese colour.
1.5 Syn Slimming World Slow Cooker Macaroni Cheese
A delicious hidden carrot Slimming World friendly slow cooker Mac & Cheese.
- 650 g carrots (unprepared weight), peeled, sliced & steamed or boiled
- 250 ml skimmed milk (5 syns for the lot = 1.25 syns per person, so let’s call it 1.5 per portion)
- 160 g reduced fat cheese, grated (4 People’s Healthy extra A)
- 160 g dried marcaroni
- 400 ml water (I reserved from steamed carrots)
Boil or steam the carrots until tender and drain them, but holding back 400ml of the water but discard the rest.
Now in a blender, blitz the carrots, water and milk until smooth and pour in to the slow cooker.
Stir in the macaroni along with the cheese, place the lid on top and cook on low for 2 hours without taking the lid off. If using an oven, my friends over at Slow Cooker Saddos say try preheating your oven on 80 degrees and place in a lidded casserole for 2 hours.
Once cooked, give everything a stir (and not beforehand), season again if needed and serve.
And why not make my day by tagging me on Instagram with a pic of your healthy Mac & Cheese (@TastefullyVikkie).
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