Heart Healthy Recipe: Cheese Lover’s Mac-and-Cheese
12 ounces of fat free evaporated milk
1 T. flour
1/8 tsp. cayenne
1/8 tsp. paprika
1/8 tsp. pepper
4 ounces (about 1 cup) of pasta
1 c. fat-free milk
4 ounces of low –fat shredded Cheddar Cheese
2 T. Shredded or grated Parmesan cheese
2 T. Asiago cheese
1. In slow cooker, whisk together the evaporated mild, flour, cayenne, paprika, pepper and salt or shake together (In a jar or container with a tight fitting lid then place back into the slow cooker).
2. Add the non- cooked pasta into the above mixture along with one cup of milk.
3. Sprinkle cheeses over top. Cover and cook on low 3 to 4 hours or high for 1 ½ to 2 hours.
Recipe submitted by Renae Solum, RN, CHF Navigator at Kalispell Regional Healthcare