| Fast Prep | Dump and Go

buffalo-ranch macaroni and cheese

prep: 15 minutes | slow cook: 2 hours 5 minutes (high) | MAKES: 8 to 10 servings (1 cup each)

• 1 14.5-oz. pkg. dried multigrain rotini or penne pasta
• 1 cup purchased shredded carrot and/or thinly sliced celery
• ½ to 1 cup bottled cayenne pepper sauce
• 1 1-oz. envelope ranch dry salad dressing mix
• 4 cups water
• 8 oz. sliced American cheese (about 10 to 11 slices), torn into bite-size pieces
• Milk (optional)

1. In a 3½- or 4-qt. slow cooker combine the first four ingredients (through dressing mix). Add the water; stir to combine.

2. Cover and cook on high 2 hours (pasta should absorb all the liquid). Add cheese (do not stir). Cover and cook 5 minutes. Stir gently to combine. If desired, add milk to reach desired creaminess.

PER SERVING: 407 cal., 14 g fat (6 g sat. fat), 75 mg chol., 1,382 mg sodium, 39 g carb., 4 g fiber, 3 g sugars, 29 g pro.

PROTEIN UP

Increase the protein content of this dish by adding some leftover cooked chicken or rotisserie chicken from your supermarket. Prepare as directed, except stir in 3 cups chopped cooked chicken with the cheese in Step 2.