Makeover Slow-Cooked Mac 'n' Cheese
Slow-Cooked Mac 'n' Cheese: the words alone are enough to make most mouths water. Shelby Molina's recipe is a clear example of comfort food at it's finest; it's rich, hearty and extra-cheesy. And because it's made in the slow cooker, it's also extremely easy.
SERVINGS
|
9
|
CATEGORY
|
Lower Fat
|
METHOD
|
Slow Cooker
|
PREP |
25 min. |
COOK
|
165 min.
|
TOTAL
|
190 min.
|
INGREDIENTS
- 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
DIRECTIONS
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 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.