1 cup small curd cottage cheese
4-oz (1/2 an 8-oz block) cream cheese
1/2 onion, chopped
2 cans (14.5-oz each) chicken broth
2 cups water
1 tsp hot pepper sauce
1/4 tsp salt
3 cups shredded cheddar
1 jar (4-oz) diced pimentos
1 lb elbow macaroni, uncooked
Coat a 6-quart slow cooker with nonstick cooking spray.
In a food processor, process cottage cheese, cream cheese and onion until smooth. Transfer mixture to the slow cooker. Whisk in the broth, water, hot sauce and salt.
Reserve 1 cup of the cheddar. Drain pimentos.
Fold in the pasta and the remaining cheddar. Cover and cook on low until creamy and pasta is cooked, around 2 hours. Stir in the remaining cheddar and the pimentos before serving. Garnish as desired
Yield: 8 servings
recipe and photo First for women 1/24
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