Makeover Slow-Cooked Mac ‘n’ Cheese
Total TimePrep: 25 min. Cook: 2 hours
- 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
- 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 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese and, if desired, coarsely ground pepper.
Nutrition Facts3/4 cup: 300 calories, 12g fat (9g saturated fat), 45mg cholesterol, 647mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.
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Jan 2, 2019
Don't rinse! All of the sauce slides off.
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!
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)
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.
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!!!
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.
Feb 9, 2012
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!
Nov 10, 2011
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.
Oct 22, 2011
Made it with leftover Christmas ham - the family really enjoyed it. Love that I don't have to babysit it (slow cookers are great). Leftovers aren't dried out by th next day, and it freezes fairly well.
Aug 8, 2011
I don't understand the reason for cooking the Elbow's and then cooking it again in a Crock Pot. Makes no sense to me. I would rather just bake it!