Zutaten für Lower Fat Macaroni And Cheese
- Elbow Macaroni
- Nonfat Sour Cream
- Skim Milk
- Onions
- All Purpose Flour
- Yellow Mustard
- Seasoning Salt
- Ground Red Pepper
- 1/4 teaspoon black pepper
- Reduced Fat Sharp Cheddar Cheese
- Plain Breadcrumbs
- 1/4 cup grated Parmesan cheese
- Vegetable Oil
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Zubereitung von Lower Fat Macaroni And Cheese
- Cook 1 pound of macaroni according to package directions until al dente. Drain well.
- Return the cooked macaroni to the pot.
- Stir in 1/2 cup of sour cream.
- Cover the pot to keep the macaroni warm.
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with cooking spray.
- In a medium saucepan, whisk together 2 cups of milk, 1/4 cup finely chopped yellow onion, 1/4 cup all-purpose flour, 1 teaspoon Dijon mustard, 1 teaspoon seasoned salt, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon black pepper until smooth.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens (about 5-7 minutes).
- Remove from heat.
- Stir in 2 cups of shredded cheddar cheese until melted and smooth.
- Add the cheese sauce to the cooked macaroni and sour cream mixture.
- Stir until well combined.
- Pour the macaroni and cheese mixture into the prepared baking dish.
- In a small bowl, combine 1/2 cup bread crumbs, 1/4 cup grated Parmesan cheese, and 2 tablespoons melted butter until crumbly.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
19g
Carbs
19g
