Makeover Slow-Cooked Mac ‘n’ Cheese
TOTAL TIME: Prep: 25 min. Cook: 2 hours
YIELD: 9 servings.
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
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2 cups uncooked elbow macaroni
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1 can (12 ounces) reduced-fat evaporated milk
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1-1/2 cups fat-free milk
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1/3 cup egg substitute
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1 tablespoon butter, melted
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8 ounces reduced-fat process cheese (Velveeta), cubed
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2 cups shredded sharp cheddar cheese, divided
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Coarsely ground pepper, optional
Directions
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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.
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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 and, if desired, coarsely ground pepper.
Nutrition Facts
3/4 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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