Cheesy Mac recipe based on Paula Deen's - enjoy guilt free! THE ORIGINAL:
4 cups cooked elbow macaroni, drained 2 cups grated Cheddar cheese 3 eggs, beaten 1/2 cup sour cream 4 tablespoons (1/2 stick) butter, cut into pieces 1/2 teaspoon salt 1 cup milk, or equivalent in evaporated milk
Preheat the oven to 350 degrees. After the macaroni has been boiled and drained, add Cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
4 cups cooked Whole Wheat elbow macaroni, drained 1 16 oz container of 1% Cottage Cheese 4 Egg Whites, beaten 1/2 cup Fat Free or Light Sour Cream NO BUTTER 1/2 teaspoon salt 1 cup 1% milk 16 oz 2% Velveeta cheese (cut into pieces)
Follow the cooking directions for the original recipe, mixing all the ingredients with the "still-hot" pasta. If you choose, you can top the dish off with some 2% Cheddar cheese before popping it in the oven.
You can easily make it a meal by mixing in diced cooked chicken and broccoli. A comfort food that your health-conscious self can feel comfortable eating. ENJOY!!