Wednesday, June 13, 2007

Slow-Cooked Mac and Cheese

Prep: 25 minutes
Cook: 2 3/4 hours
Yield: 9 servings

2 cups uncooked elbow macaroni
1 can (12 ounces) reduced-fat evaporated milk
1 1/2 cups fat-free milk
1/3 cup egg substitute
1 tablespoon butter, melted
8 ounces reduced-fat process cheese (Velveeta), cubed
2 cups (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 nonstick cooking spray. Cover and cook on low for 2 3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.

Tips and Tricks
Substitute any small pasta for the elbow macaroni. Small shells work great.
Make It Healthier
Use trans-fat free spread in place of butter. This recipe is a cut down version of a favorite comfort food. This light version has 137 calories less per serving, as well as 15 g of fat lighter and with half the cholesterol.
How Kids Can Help
Measure ingredients. Shred cheese. Push buttons on slow cooker.

Nutrition Facts
3/4 cup equals 300 calories, 12 g fat (9 g saturated fat), 45 mg cholesterol, 647 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein
Diabetic Exchanges
2 lean meat, 1 fat

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