Healthier Macaroni & Cheese

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.