Macaroni and Two Cheeses Slow Cooker Recipe

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

1. Spray inside of cooker with nonstick cooking spray
2. Then, in cooker, combine cooked macaroni, evaporated milk, milk, egg substitute, 3 cups (345 g) Cheddar cheese, salt, and pepper
3. Top with remaining Cheddar and Parmesan cheeses
4. Cover and cook on low 3 hours
5. Yield: 8 servings
6. Per serving: 98 g water; 440 calories (49% from fat, 25% from protein, 27% from carb)

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