Slow-Cooked Mac 'n' Cheese: the words alone are enough to make most mouths water. Shelby Molina's recipe is a clear example of comfort food at it's finest; it's rich, hearty and extra-cheesy. And because it's made in the slow cooker, it's also extremely easy.

Ingredients:

• 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

Directions:

Cook macaroni according to package directions; drain and rinse in cold water. 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 macaroni.
    Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese. Yield: 9 servings.