2008 Makeover Slow-Cooked Mac 'n' Cheese

By boandozzy

3/4 cup equals 300 calories, 12 g fat (9 g saturated fat), 45 mg cholesterol, 647 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein.

Diabetic Exchanges: 2 starch, 2 medium-fat meat.

Originally published as Makeover Slow-Cooked Mac 'n' Cheese in Light & Tasty February/March 2007, p8

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 (8 ounces) shredded sharp cheddar cheese, divided

Details

Servings 9
Preparation time 25mins
Cooking time 190mins
Adapted from tasteofhome.com

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 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. Yield: 9 servings.