Lunch: The Lady's New Cheesy Mac

This new recipe has all my friends and family wondering how on earth I've managed to cut the fat. It's a creamy, delectable little dish that does not taste like it would be good for you. But let me tell you, I have cut the fat like crazy from this classic

Ingredients

8 oz (2 cups) elbow macaroni, whole-wheat or regular
2 tablespoons Neufchatel cheese, low fat, softened
2 cups shredded sharp Cheddar cheese, plus more for topping
2 large egg, lightly beaten
1/4 cup milk
1 tablespoon dijon mustard
1/2 teaspoon salt
pinch cayenne pepper, (optional)

Instructions

Preheat the oven to 350 °F. Grease a 9-inch square baking dish with cooking spray.
In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and return the pasta to the pot. Add the Neufchatel cheese and cheddar while the pasta is still warm. Stir until the cheeses have melted and the pasta is well coated.
Whisk together the eggs, milk, mustard, salt, and cayenne (if using) and stir through the pasta mixture. Pour the mixture into the prepared baking dish, top with extra cheddar, if you like, and bake for 30-40 minutes, until the cheese is melted and start to turn golden brown at the corners of the pan.

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