Slow Cooked Mac N Cheese

By GmaJan12

Ingredients

• 2 cups uncooked elbow macaroni
• 1 can (12 ounces) evaporated milk
• 1-1/2 cups milk
• 1/2 cup egg substitute
• 1/4 cup butter, melted
• 1 teaspoon salt
• 2-1/2 cups (10 ounces) shredded cheddar cheese
• 2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided

Preparation

Step 1

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute, butter and salt. Stir in the cheddar cheese, 2 cups sharp cheddar cheese and macaroni.

Transfer to a greased 3-qt. slow cooker. Cover and cook on low for 2-3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.

Yield: 9 servings.