Macaroni and Cheese Makeover Love mac *n cheese but not all the fat? Take comfort in our new and improved recipe, using fat-free sour cream and reduced-fat cheese. Prep Time: 20 Min Total Time: 45 Min Makes: 6 servings (1 cup each) INGREDIENTS Casserole2cups uncooked elbow macaroni (8 oz)1/2cup fat-free sour cream2cups fat-free (skim) milk2tablespoons finely chopped onion or 2 teaspoons dried minced onion3tablespoons all-purpose flour1teaspoon yellow mustard1/2teaspoon seasoned salt1/4teaspoon ground red pepper (cayenne)1/4teaspoon black pepper2cups shredded reduced-fat sharp Cheddar cheese (8 oz)Topping2tablespoons Progresso® plain bread crumbs2tablespoons grated Parmesan cheese2teaspoons olive or vegetable oil DIRECTIONS 1.In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; stir in sour cream. Cover to keep warm.2.Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.3.Add cheese sauce to cooked macaroni mixture; mix well. Spoon into baking dish. In small bowl, mix topping ingredients until crumbly. Sprinkle over casserole.4.Bake 20 to 25 minutes or until edges are bubbly.High Altitude (3500-6500 ft): Bake 25 to 30 minutes.
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