Makeover Slow-Cooked Mac 'n' Cheese Recipe
Makeover Slow-Cooked Mac 'n' Cheese Recipe photo by Taste of Home

Makeover Slow-Cooked Mac 'n' Cheese Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 9 servings

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

Nutritional Facts

3/4 cup equals 300 calories, 12 g fat (9 g saturated fat), 45 mg cholesterol, 647 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

Directions

  1. 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.
  2. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 2-3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese. Yield: 9 servings.
Originally published as Makeover Slow-Cooked Mac 'n' Cheese in Light & Tasty February/March 2007, p8

Nutritional Facts

3/4 cup equals 300 calories, 12 g fat (9 g saturated fat), 45 mg cholesterol, 647 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

Reviews for Makeover Slow-Cooked Mac 'n' Cheese

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (5)
3 Star
 (3)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 29, 2014

I have made this a few times and find it quick and easy. I add diced onion, dry mustard, and pepper. I also decrease the processed cheese while adding another kind of shredded cheese, whatever I have on hand. Making it again today!

MY REVIEW
Reviewed Nov. 9, 2013

I used fat free evaporated milk, reduced fat cheeses, omitted the butter and it came out EXCELLENT!!!! Great recipe!!!! I was very happy I used a liner in my crockpot though :o)

MY REVIEW
Reviewed Mar. 28, 2013

I make this all the time. Everyone raves about it. I use Barilla multi-grain macaroni, and it holds up better than standard macaroni in the slow-cooker. It has a higher fiber content and fills you up pretty fast.

MY REVIEW
Reviewed Jan. 31, 2013

I thought this was very good. I usually meke mac 'n' cheese in the oven with a fresh bread crrump topping and so thought I might be disappointed with this recipe but I was not. The texture was great, it came together very quickly and I love that it can be made in a slow cooker. Will be making again!!!

MY REVIEW
Reviewed Feb. 11, 2012

Picture doesn't do it justice (mean that in the nicest way! Was a hit with freshmen boys basketball team! Took a calculated risk, having never made it before, and served it as part of a meal we serve them after "away" games. They really liked it! TIP: Keep it on low, I turned it up to heat it back up quick after transporting and burnt a small part of it.

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