Makeover Light Slow-Cooked Mac 'N' Cheese Crock Pot
- 2 cups uncooked elbow macaroni
- 1 (12 ounce) can reduced-fat evaporated milk
- 1 1/2 cups nonfat milk
- 1/3 cup egg substitute
- 1 tablespoon butter, melted
- 8 ounces Velveeta reduced fat cheese product, cubed
- 2 cups shredded sharp cheddar cheese, divided
- 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 nonstick cooking spray. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
elbow macaroni, milk, nonfat milk, egg substitute, butter, velveeta reduced fat cheese, cheddar cheese
Taken from www.food.com/recipe/makeover-light-slow-cooked-mac-n-cheese-crock-pot-215616 (may not work)