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