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Slow Cooker Mac and Cheese

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.

To print this recipe CLICK HERE

Recipe courtesy of Taste of Home

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