Healthier Macaroni & Cheese

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: 55 mins
• 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

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.