1 medium yellow onion, chopped
1 garlic clove, minced
3 tbsp water
1 can (14-oz) stewed tomatoes, drained; chopped
1 tsp Italian seasoning*
1 tsp salt
1/4 tsp pepper
1 1/2 cups grated double Cheddar cheese
1 pkg (8-oz) elbow macaroni, cooked just until barely tender; drained
1/2 cup low-fat milk
2 tbsp butter, melted
Brown the onion and garlic in a medium nonstick skillet that has been sprayed with nonstick cooking spray. Transfer the mixture to a slow cooker or crockpot; add the water, tomatoes, and seasonings and mix together well.
Place lid on cooker and cook on low 6 to 8 hours or on half that amount of time. A half hour before end of the cooking time, add the cheese, macaroni, milk, and butter mixing together well. Replace cover and cook out the last half hour of time. Yummy.
*If you don't have Italian seasoning, use a combination of oregano and basil.
Yield: 4 servings