• Cooking Time: 2 3/4 -3
  • Servings: 8
  • Preparation Time: 25


I adapted this recipe from and their Makeover Slow-Cooked Mac 'n' Cheese recipe - I've changed a few ingredients around to make it lower fat/lower cal and WW friendly - 8 pts. per serving! I think I've finally found my fave low-fat Mac n' Cheese recipe, and it's so easy to throw together in the slowcooker! It reheats quite well the next day for lunch, too!


  • 2 cups uncooked elbow macaroni
  • 1 can (12 ounces) fat-free evaporated milk
  • 1-1/2 cups fat-free milk
  • 1/3 cup egg substitute
  • 2 TBS. Deli or Brown Mustard
  • 8 ounces VELVEETA 2% skim Pasteurized Prepared Cheese Product cubed
  • 2 cups (8 ounces) 2% skim shredded sharp cheddar cheese
  • Pepper to Taste


  • Cook macaroni according to package directions; drain and rinse in cold water.
  • In a large bowl, combine the evaporated milk, milk, egg substitute, and mustard.
  • Stir in the Velveeta, sharp cheddar cheese and macaroni.
  • Pepper to taste.
  • Transfer to a slow cooker coated with cooking spray.
  • Cover and cook on low for 2-3/4 to 3 hours, stirring once.

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