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Slow-Cooked Mac'n'cheese

By Taste of Home
Contributed by Hannah Huff
300 calories per serving (3/4 cup)
1 fave
Nutrition per serving    (USDA % daily values)
CAL
248
FAT
56%
CHOL
45%
SOD
40%
Uploaded by: Hannah Huff

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Ingredients for 9 servings

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

Preparation

1.

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.

2.

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.

View instructions at
Taste of Home

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