Creamy Mac And Cheese (Reduced Fat)

Name: Creamy Mac And Cheese (Reduced Fat)
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 Cup cheddar cheese; 1 Box Elbow Macaroni; 1 Can Lite Table Cream; 1 Can 2% Evaporated Milk; 16 Velveeta Slices (One Pack); 1/2 Cup Country Crock (Churn Style); 1/2 Cup Shredded Parmesan

tubachick @cook_3932802

Los Angeles, California

This recipe was designed by me in order to create a reduced fat version of the typical mac and cheese sold in restaurants without sacrificing flavor and texture. My picky 5 year old loved it!

tubachick @cook_3932802

Los Angeles, California

This recipe was designed by me in order to create a reduced fat version of the typical mac and cheese sold in restaurants without sacrificing flavor and texture. My picky 5 year old loved it!

Saved

Ingredients

35 mins

12 servings

1 Cupcheddar cheese
1 BoxElbow Macaroni
1 CanLite Table Cream
1 Can2% Evaporated Milk
16Velveeta Slices (One Pack)
1/2 CupCountry Crock (Churn Style)
1/2 CupShredded Parmesan

Saved

Steps

35 mins

1

Bring 6 cups of water to a boil, add elbow macaroni, stir occasionally until al dente (about 8-10 at med temp). Drain, set aside.
2

In a large nonstick pan heat lite table cream, 2% evaporated milk, and country crock. Once heated start adding Velveeta slices throughout and continue stirring until fully mixed.
3

Add 1/2 cup Parmesan until mixed. Begin adding pasta and stir until fully covered. Add shredded cheddar cheese and continue stirring for another minute.
4

Transfer to container. Refrigerate leftovers for up to four days.