Cooking Instructions
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Step 1
In a large pot, bring
Fat-Free Evaporated Milk (2 cans)
,
Condensed Cheddar Cheese Soup (2 cans)
,
Water (2 1/2 cups)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Dry Mustard (1 tsp)
, and
Cayenne Pepper (1/8 tsp)
, to a simmer.
Step 2
Slowly add
Shredded Reduced-Fat Sharp Cheddar Cheese (2 cups)
and
Shredded Reduced Fat Monterey Jack Cheese (2 cups)
, until melted and smooth. Add uncooked
Vegetable Rotini (4 1/3 cups)
, to a slow cooker and cover with cheese sauce. Stir well.
Step 3
Cover and cook for two hours on high. Stir occasionally. After two hours, gently stir pasta and add water as needed to loosen. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Serve warm in bowls.
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