“A lighter, healthier version of traditional homemade macaroni and cheese. I used Smart Balance 50/50 butter to ad some omega 3 fatty acids.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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