Ingredients

1 tsp (5 mL) baking soda
2 tbsp (30 mL) lemon juice
1 lb. (450 g) cavatappi pasta or any short noodle
2 cups (500 mL) milk
2 cups (500 mL) chicken or vegetable broth
8 oz. (250 g) cream cheese
1 tbsp (15 mL) seasoning salt or your favorite rub
1 lb. (450 g) favorite cheese, coarsely grated (4 cups/1 L) (see cook’s tip)

Directions

Combine the baking soda and lemon juice in a small bowl. Set aside until the bubbling stops (see cook’s tip).
Place all of the ingredients (except the grated cheese) into the insert of the Deluxe Home & Away Slow Cooker. Cover with the lid and set to HIGH for 1½ hours (see cook’s tip).
After 1 hour, stir to incorporate the cream cheese. Stir in the grated cheese and let it continue cooking for the remaining 30 minutes, stirring occasionally.
Stir once more to incorporate the cheese before serving.

Yield:

14-16 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 290, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 40 mg, Sodium 700 mg, Carbohydrate 28 g, Fiber 0 g, Sugars 3 g (includes 0 g added sugar), Protein 12 g

Cook's Tips:

When baking soda and lemon juice mix, they form sodium citrate—an emulsifier that keeps cheese smooth and creamy, just like American or processed cheese.

You can use any cheese you’d like. Sharp cheddar and smoked gouda give a smokey and tangy flavor and cheeses like colby jack or Monterey Jack are mild and creamy.

This mac and cheese cooks best on HIGH for 1½ hours. Cooking longer on LOW can make the noodles mushy.