Source: Alton Brown, Food Network
1 pound elbow macaroni
4 tbsp. unsalted butter
12 oz. Fat Free evaporated milk
8 oz. Fat Free Cream Cheese
1/2 Cup Fat Free Sour Cream
freshly ground black pepper
10 oz. Low fat shredded cheese
10 oz. Fat free shredded cheese
Bring a large pot of water to boil. Boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.
Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, & pepper. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.