Slow-Cooked Mac 'n' Cheese
2 cups uncooked elbow macaroni
1 can (12 ounces) reduced-fat evaporated milk
1-1/2 cups fat-free milk
1/3 cup egg substitute
1 tablespoon butter, melted
8 ounces reduced-fat process cheese (Velveeta), cubed
2 cups (8 ounces) shredded sharp cheddar cheese, divided
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
Transfer to a 3-qt. slow cooker coated with nonstick cooking spray. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese. Yield: 9 servings.
Notes: We loved this extra creamy mac n cheese recipe. I cooked in a 3 quart crock pot and it took a little over 3 hours.
Servings - 9; N. I. : 300 calories, 12 g fat , 45 mg cholesterol, 647 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein