1 lb whole wheat pasta, any small shape, I used spirals
1 can evaporated milk
1 1/2 cups skim or plain soy milk
1 cup water
2 egg whites (eggs are for binding the custard, you could probably use egg replacer)
3 cups shredded cheese, any flavors you like
1 tablespoon butter, for just a bit more flavor
1 lb broccoli pieces, I used frozen, but you could use fresh too
pepper to taste
1/2 cup parmesan cheese
1/2 cup bread crumbs
Boil pasta for 5 minutes, drain. Spray a 5qt. or larger slow cooker with cooking spray. Turn on high to warm it up while you mix. Whisk milk, water, & eggs in the cooker. Add butter, cheese, pepper, broccoli and stir to combine. Fold in par-cooked pasta. Smooth out the top & sprinkle with bread crumbs and parmesan.
Cook on high for 30 minutes.
Reduce to low and cook for 2-2 1/2 hours.
Keep warm for 30 minutes if you need to.
Serve hot. Store individual servings and freeze the leftovers for quick meals.
12 generous servings, approximately 350 calories per serving