A healthier version of Mac & Cheese

You can’t go wrong with Mac & Cheese, especially when it’s a healthier version of the old favorite. Hope you like it as much as our families do! 

4-6 servings
Approx. 45 minutes.

  • 2 cups whole wheat elbow macaroni (uncooked)
  • 2 cups shredded reduced-fat cheddar cheese
  • 1/2 cup low-fat evaporated milk
  • 2 large eggs
  • 1/4 cup reduced fat sour cream
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 1/3 cup grated parmesan cheese

  1. Preheat the oven to 350 degrees.
  2. Coat a 13x9 –inch glass baking pan with cooking spray.
  3. Cook the pasta according to the directions on the package and drain well.
  4. Put the pasta into a large bowl. Add the cheddar right away and stir until the cheese has melted.
  5. In another bowl, add the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper (optional). Whisk it all together.
  6. Add the mixture to the bowl with pasta and mix well.
  7. Scrape the mixture in the baking dish and sprinkle the parmesan cheese on top.
  8. Put the dish into the oven and bake until it’s golden brown and is crispy around the edges (about 35-40 mins depending on your oven).