2 c uncooked elbow macaroni
1 can (12 oz) reduced-fat evaporated milk
1-1/2 c fat-free milk
1/3 c egg substitute
1 tbsp butter, melted
8 oz reduced-fat process cheese (Velveeta), cubed
2 cu (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, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 2-3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.