For a lighter Mac and cheese, use reduced fat versions of the cheddar cheese, and cheese product. Use only 1/8 cup butter, decrease eggs to two and use fat free evaporated milk.I like to add a small onion,chopped, to my mac and cheese.Source unknown
preheat oven to 325°. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1 1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to mix. Set aside.
In medium bowl, whisk together the eggs, milk, cheese soup, and pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3 quart casserole.
Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Bake, uncovered, for 15 to 20 minutes more or until heated through, and cheese melts. Makes 8 to 10 servings.