Healthier Macaroni & Cheese

Name: Healthier Macaroni & Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
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)

Submitted by Chef #1488909

"A lighter, healthier version of traditional homemade macaroni and cheese. I used Smart Balance 50/50 butter to ad some omega 3 fatty acids."

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Ready In:: 55mins
Ingredients:: 11
Serves:: 6

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

Preheat the oven to 350 degrees F. Lightly spray a deep 2 1/2-quart casserole.
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.
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.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.