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Southern Style Macaroni and Cheese

Southern Mac and Cheese, Lightened- Up



This is my lightened –up, simplified version of  southern style macaroni and cheese.    What makes this macaroni and cheese southern style?  It is thicker and richer than your basic creamy macaroni and cheese.  I adore the texture of this dish.  I have to control my urge to eat more than one generous helping!!  I love to assemble this casserole a day in advance, cover and refrigerate until ready to bake.  It saves a lot of time when I have several dishes to prepare.  You can also add diced, low-sodium ham, prepare your favorite vegetable side and make it a meal.  Jazz it up however you chose and make it your own.  Enjoy~

Ingredients:
8oz uncooked elbow macaroni, cook according to package directions (I prefer Dreamfields, it's a low-glycemic, low-carb pasta that actually tastes good!)
2 eggs, beaten
1 cup extra-sharp white cheddar, shredded (such as Cabot's)
1 ½ cups regular 50% less fat Cabot's sharp cheddar cheese, shredded
1/3 cup light sour cream
1 ½ cups 2% organic milk
½ stick smart balance butter, melted
Dash ground mustard
¼ tsp cayenne pepper (optional)
Salt and pepper to taste

Preheat oven to 375 degrees.  Boil macaroni according to package, drain and cool.  In a large bowl, mix all other ingredients (except ¾ cup cheddar cheese for topping).  Toss with cooked macaroni.

 Transfer to a baking dish sprayed with butter flavored non-stick spray.  Top with remaining cheese. 

Bake for 30-40 minutes or until just cheese just starts to turn golden (do not brown). 
Let sit for 10 minutes before serving to thicken. 



*You can get creative with your cheese combination to kick up the flavor of your dish.  I love to mix gruyere, cheddar and parmesan.  Get crazy and have fun! 
 
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