Birds Famous Macaroni And Cheese Lite Food

CORY'S FAMOUS MAC AND CHEESE

Cory's Famous Mac and Cheese image

Provided by Food Network

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 stick (8 tablespoons) salted butter
4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
1 egg
1 teaspoon olive oil
Pinch kosher salt
1 pound elbow macaroni
1 can cream of mushroom soup
1/2 can evaporated milk, such as Carnation
5 tablespoons sour cream
8 ounces extra-sharp cheddar cheese, shredded
1 cup crumbled butter crackers, such as Ritz

Steps:

Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.

BIRD'S FAMOUS MACARONI AND CHEESE (LITE)

Bird's Famous Macaroni and Cheese (Lite) image

This is a lighter side of my Recipe #263081 and prepared in a slow cooker. I've reduced the calories down from 616, fat down from 38g, and carbs down from 44.5g.

Provided by 2Bleu

Categories Cheese

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup reduced fat margarine, cut into pieces
2 cups 2% low-fat milk
1 cup low-fat cheddar cheese (mild)
3 ounces reduced-fat cream cheese, room temperature
1/2 cup parmesan cheese, freshly shredded (or Romano mix)
1 (12 ounce) can cheddar cheese soup
2 eggs, beaten
1/2 cup low-fat sour cream
1 teaspoon ground mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces elbow macaroni, cooked

Steps:

In a medium saucepan, mix margarine and milk. Add the cheeses and cheese soup until the cheeses melt.
Add the eggs, sour cream, mustard, salt, and pepper and stir well.
Add macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Nutrition Facts : Calories 426.5, Fat 18.8, SaturatedFat 9.9, Cholesterol 108.4, Sodium 1139.1, Carbohydrate 41.7, Fiber 1.8, Sugar 6.7, Protein 22

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