Entrees
Slow Cooker Mac and Cheese
Nothing says fall like comfort food, and nothing says comfort food like a bowl of mac and cheese. Enjoy this delicious slow cooked meal this fall.
Ingredients
| 2 cups | Uncooked elbow macaroni |
| 1 can (12 oz.) |
Reduced-fat evaporated milk |
| 1 ½ cups | Fat-free milk |
| ⅓ cup | Phil’s Fresh Eggs Cage Free Liquid Egg Whites |
| 1 Tbsp. | Butter, melted |
| 8 oz. | Reduced-fat process cheese (Velveeta), cubed |
| 2 cups (8 oz.) |
Shredded sharp cheddar cheese, divided |
| Coarsely ground black pepper (optional) |
Directions
- Cook macaroni according to package directions; drain and rinse in cold water.
- In a large bowl, combine the evaporated milk, fat-free milk, egg whites, and butter. Stir in the process cheese, 1½ cups shredded sharp cheddar cheese, and well-drained macaroni.
- Transfer to a 3-qt slow cooker coated with cooking spray. Cover and cook on low for 2-3 hours or until center sets, stirring once. Sprinkle with remaining sharp cheddar cheese and, if desired, coarsely ground pepper.
