The name of this recipe alone is enough to make mouths water. This is comfort food at its finest: rich, hearty and extra-cheesy. It serves nine as a side dish, though you might want to make it your main course!
—SHELBY MOLINA WHITEWATER, WI
PREP: 25 MIN. • COOK: 2 HOURS • MAKES: 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
1. Cook macaroni according to package directions; drain and rinse in cold water. Meanwhile, 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 the 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.