Sunday, March 14, 2010

slow cooked mac 'n' cheese

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.

  • 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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