Busters Recipes

Crock Pot Low Fat Mac 'n' Cheese

2 cups uncooked elbow macaroni
1 can (12 oz.) reduced fat evaporated milk
1-1/2 cups fat free milk
1/3 cup egg substitute
1 TB butter, melted
8 oz. Velveeta® cheese, cubed
2 cups (8 oz.) sharp Cheddar cheese, shredded, divided

Cook macaroni according to package directions; about 8 minutes, drain and
rinse in cold water.

In a large bowl, combine the evaporated milk, milk, egg substitute and
butter. Stir in the Velveeta®
cheese, 1-1/2 cups sharp Cheddar cheese and macaroni.

Transfer to a 3 quart crock pot/slow cooker coated with nonstick cooking
spray.

Cover and cook on LOW heat setting for 2-3/4 to 3 hours or until center is
set, stirring once. Sprinkle
with remaining sharp Cheddar cheese.

Yield: 8 servings.

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