This is a little more labor intensive than boxed mac & cheese but so much better that the extra work is worth it!
2 cups uncooked elbow mac
1 can reduced fat evaporated milk
1 1/2 cups skim milk
1/3 cup egg substitute*
1 tbsp melted butter
8 oz. prepared cheese product, cubed
2 cups shredded cheddar cheese, divided
Cook macaroni according to package directions (I slightly undercook because they will continue to cook in the slow cooker); drain and rinse in cold water. In large bowl mix evaporated milk, milk, egg substitute (*I never have this on hand so I use one whole egg instead) and butter. Stir in cubed cheese, 1 1/2 cups of the shredded cheese, and macaroni. Pour into greased crock pot and cook on low for 2 1/2 to 3 hours or until center is set, stirring once. Sprinkle with remaining shredded cheese. Makes 9 servings.
I recommend sticking with cheddar cheese as I've used a colby-jack mix and it didn't melt as nicely as the cheddar does. This is obviously a healthied-up recipe but using full calorie/fat items will work just as well. We have lots of leftovers so when I serve it again later this week I will add some leftover cubed ham to change it up a little. My slow cooker has the removable crock (do they even make them without this feature anymore??) so I put the crock in the fridge. When we eat it again I put the crock back in the warmer to heat it up. Saves on dirtying extra dishes!
|Milk & Cheese Mix|
|Milk, Cheese, and Noodles|