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.
|2 cups||Uncooked elbow macaroni|
|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|
|Shredded sharp cheddar cheese, divided|
|Coarsely ground black pepper (optional)|
- 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.