Healthier Macaroni & Cheese |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A lighter, healthier version of traditional homemade macaroni and cheese. I used Smart Balance 50/50 butter to ad some omega 3 fatty acids. Ingredients:
1 lb elbow macaroni |
4 tablespoons butter |
1 cup reduced-fat cheddar cheese, shredded |
1/2 cup sharp cheddar cheese, shredded |
1/2 cup monterey jack cheese, shredded |
2 cups skim milk |
1 cup velveeta cheese, cut into small cubes |
2 large eggs, lightly beaten |
3 cups frozen peas |
1/4 teaspoon seasoning salt (optional) |
1/8 teaspoon fresh ground black pepper (optional) |
Directions:
1. Preheat the oven to 350 degrees F. Lightly spray a deep 2 1/2-quart casserole.
2. Bring the large pot of water to a boil over high heat. Add the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt four tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the shredded cheeses. To the macaroni, add the milk, 1 1/2 cups of the shredded cheese, the cubed Velveeta, the eggs and the frozen peas. Season with salt and pepper if desired. Transfer to the casserole. Sprinkle with the remaining 1/2 cup of shredded cheese.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
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