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Macaroni And Two Cheeses Slow Cooker Recipe
Ingredients
- 225g elbow macaroni, cooked al dente
- 365 ml fat-free evaporated milk
- 1 cup (235 ml) skim milk
- ¼ cup (60 ml) egg substitute
- 450 g shredded Cheddar cheese, divided
- ½ teaspoon white pepper
- ¼ cup (25 g) grated Parmesan cheese
Method
- Spray inside of cooker with nonstick cooking spray
- Then, in cooker, combine cooked macaroni, evaporated milk, milk, egg substitute, 3 cups (345 g) Cheddar cheese, salt, and pepper
- Top with remaining Cheddar and Parmesan cheeses
- Cover and cook on low 3 hours
- Yield: 8 servings
- Per serving: 98 g water; 440 calories (49% from fat, 25% from protein, 27% from carb)
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