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Macaroni & Cheese




Source of Recipe


1,000 Lowfat Recipes, pg 270


Recipe Introduction


shared by: LyndaMc994


List of Ingredients




1 tbsp unsalted butter
3 tbsp flour
1 tsp dry mustard
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp cracked black pepper, optional
1 1/2 c skim milk
1 c nonfat sour cream
1 egg, lightly beaten (or
1/4 c egg beaters)
2 c reduced fat sharp cheddar cheese, not fat free
2 c dried elbow macaroni, cooked & drained
1/4 c cornflake crumbs or dried bread crumbs


Recipe



Spray a 2 quart nonstick casserole dish with PAM. Preheat oven to 350°. Melt butter in a medium sauce pan. Stir in flour, mustard, paprika & salt. Slowly pour in milk, whisking all the while until there are no lumps of flour. Continue to stir with the whisk, raise the heat & cook until the milk bubbles & thickens. Remove from stovetop and stir in sour cream, egg and cheese. Toss cooked macaroni and cheese mixture in a bowl (I use the pot I cook my mac in) and pour into prepared casserole dish. Top with cornflake crumbs. Bake in preheated oven for 20 minutes or until bubbly around edges. Serves 6.

Per serving: 328 calories, 19 gr protein, 8 gr fat, 2 gr fiber, 455 mg sodium