I saw this recipe in my taste of home slow cooker book a while ago. I actually bought the stuff to make it 2 weeks ago but then forgot where I'd seen the recipe. I found my notes and found the recipe page so I decided to try it today. I changed the instructions a bit. I'm adding salt and pepper to the recipe today. I also made this on the stovetop today and it took 30-40 minutes rather than 2 1/2 -3 hours. I did stir it more regularly though.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 can reduced-fat evaporated milk (12 oz)
- 1 1/2 cups fat-free milk
- 1/3 cup egg substitute (didn't have any - I used 2 egg whites which measured 1/3 cup)
- 1 tablespoon butter, melted
- 8 ounces reduced-fat Velveeta, cubed
- 2 cups (8 oz) shredded dharp cheddar cheese, divided
- 3/4 teaspoon pepper (I added 1/2 at the beginning and another 1/4 later. Could probably go with 1 teaspoon.)
- Pinch salt
1. Cook macaroni according to package directions; drain and rinse in cold water. While macaroni is cooking: Reserve 1/2 cup cheddar cheese and mix remaining ingredients in a large bowl. Mix in the macaroni.
2. Transfer to a 3-quart slow cooker coated with cooking spray. Cover and cook on low for 2 3/4 hours to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
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