Mama Steph's Lightened-Up Creamy, Incredible Macaroni and Cheese
1 cup fat free half & half
1/2 tsp dry mustard
1 tsp red pepper flakes
1/2 tsp ground black pepper
1/2 tsp kosher salt, or to taste
1 cup light sour cream
4 TBS Smart Balance 50-50 butter blend with Omega 3s
1 10 oz. can Campbell's Cheddar Cheese soup
3 cups grated 2% milk Cheddar Cheese
3/4 cup Egg Beaters, beaten
12 oz. dry large elbow macaroni (You may substitute wheat pasta, if you prefer)
Boil the pasta according to package directions; drain and set aside in its pot.
In a saucepan, melt the four TBS of the butter-blend over low-medium heat, being careful not to let it brown. Stir in the grated cheddar cheese, allowing it to completely melt while stirring. Add the soup, light sour cream, half & half, salt and pepper, dry mustard, and red pepper flakes, continuing to stir until it is mixed well. Add the Egg Beaters, stirring until everything is smooth and well-combined. In a large pot, combine the drained pasta and the cheese sauce, stirring until the macaroni is evenly coated with cheese.
Transfer the pasta to a Pam-sprayed 2 quart casserole dish. Sprinkle top with a handful of bread crumbs or crushed buttery crackers, if you like. Bake at 350 degrees F for about 25 minutes. If you'd like to brown the top a bit before serving, put it under the broiler for a short few minutes, keeping a close eye on it so you don't burn the top. (check your casserole dish to make sure it is safe for use under the broiler.)