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Makeover Slow-Cooked Mac 'n' Cheese
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |