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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
  • 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 shredded sharp cheddar cheese, divided
  • Coarsely ground pepper, optional

Directions

  • 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 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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