Makeover Slow-Cooked Mac ‘n’ Cheese
This recipe is a clear example of comfort food at its finest; it's rich, hearty and extra cheesy. And because it's made in the slow cooker, it's also extremely easy. —Shelby Molina, Whitewater, Wisconsin
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 shredded sharp cheddar cheese, divided
- Coarsely ground pepper, optional
Reviews
It’s okay. Pretty bland. My husband wasn’t a fan of this one. However, my 9 year old loved it. It was cheesy which he likes.
Don't rinse! All of the sauce slides off.
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!
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)
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.
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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!!!
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.
I was in a hurry so I baked this in the oven: 50 minutes at 350 degrees. It turned out great! I added some dry mustard powder, pepper, and some frozen broccoli. I left the butter out. I used 2 real eggs in place of the egg substitute. Very tasty!
This is a minority favorite in our house. My son LOVES it; no one else does! I guess I prefer my mac&cheese to feel "baked", this is just swimming in the cheese, more like a sauce cooked in a pan. Also I've never been a fan of Velveeta; I prefer the sharpness of the cheddar. But, I will make it again for him...maybe just not so much.