Baked mac and cheese is my favorite, but for summer, this is really great. No hot oven, kid pleasing and easy. It would be a nice addition to a backyard barbecue. Can be a main dish or a side dish. Enjoy.
2 cups uncooked elbow macaroni (I always cook a whole, 1lb. box)
1 can (12 ounces) reduced-fat evaporated milk
1½ cup fat-free milk (use whatever milk you prefer)
1/3 cup egg substitute
1 TBSP butter, melted
8 ounces reduced-fat Velveeta, cubed
2 cups, (8 ounces) 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, fat-free milk, egg substitute and butter. Stir in Velveeta, 1½ cups cheddar cheese and macaroni.
Transfer to a 3-qt. slow cooker, coated with cooking spray (I use a slow cooker liner, sprayed with Pam). Cover and cook on low for 2½ to 3 hours until center is set, stirring once. Sprinkle with remaining cheddar cheese.
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Recipe courtesy of Taste of Home