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.

Ingredients

6 serv.

reduced fat margarine↗1⁄4 cup
cut into pieces
2% low-fat milk↗2 cups
low-fat cheddar cheese (mild)↗1 cup
reduced-fat cream cheese↗3 ounces
room temperature
parmesan cheese↗1⁄2 cup
freshly shredded (or Romano mix)
cheddar cheese soup1
(12 ounce) can
eggs↗2
beaten
low-fat sour cream↗1⁄2 cup
ground mustard1 teaspoon
kosher salt↗1 teaspoon
black pepper↗1⁄2 teaspoon
elbow macaroni↗8 ounces
cooked

Step-by-step instructions

1
In a medium saucepan, mix margarine and milk. Add the cheeses and cheese soup until the cheeses melt.
2
Add the eggs, sour cream, mustard, salt, and pepper and stir well.
3
Add macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Source: food.com

Original recipe ↗

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