Ingredients :
- 1 teaspoon dry mustard
- 2 tablespoons cornstarch
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups fat free evaporated milk
- 1 1/2 cups reduced fat sharp cheddar
- 8 ounces cooked macroni
Method :
- Spray a 4 quart slow cooker with nonstick cooking spray. In a small saucepan, heat the mustard, cornstarch, pepper, and evaporated milk until warmed through, whisking ocasionally. Stir in the cheese.
- Pour the macaroni into the slow cooker. Top with the cheese mixture and stir. Cover and cook on low for 1-2 hours or on high 30 minutes.
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