>From the Pillsbury website...
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Macaroni and Cheese Makeover
Prep Time:
20 Min Total Time:
45 Min Makes:
6 servings (1 cup each)
Casserole
2 cups uncooked elbow macaroni (8 oz)
1/2cup fat-free sour cream
2cups fat-free (skim) milk
2tablespoons finely chopped onion or 2 teaspoons dried minced onion
3tablespoons all-purpose flour
1teaspoon yellow mustard
1/2teaspoon seasoned salt
1/4teaspoon ground red pepper (cayenne)
1/4teaspoon black pepper
2cups shredded reduced-fat sharp Cheddar cheese (8 oz)
Topping
2tablespoons Progresso® plain bread crumbs
2tablespoons grated Parmesan cheese
2teaspoons olive or vegetable oil
In 3-quart saucepan, cook and drain macaroni as directed on package. Return to
saucepan; stir in sour cream. Cover to keep warm.
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.
Add cheese sauce to cooked macaroni mixture; mix well. Spoon into baking dish.
In small bowl, mix topping ingredients until crumbly. Sprinkle over casserole.
Bake 20 to 25 minutes or until edges are bubbly.
High Altitude (3500-6500 ft): Bake 25 to 30 minutes.
1 Serving: Calories 320 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2
1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 740mg; Total Carbohydrate 45g
(Dietary Fiber 2g, Sugars 7g); Protein 20g Percent Daily Value*: Vitamin A 6%;
Vitamin C 0%; Calcium 45%; Iron 10% Exchanges: 2 Starch; 1 Other Carbohydrate;
0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
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~~~***Rhonda G in Missouri***~~~
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