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

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

I adapted this recipe from tasteofhome.com 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!