Macaroni and Cheese New Twist Recipe

May 26, 2012

PREP TIME: 45 min

We’ve got a ’50s comfort food mixed with a today twist. What’s the twist? Here’s a hint…it’s the salsa! You’ve gotta try our New Twist Macaroni and Cheese.

Ingredients

1	pound uncooked elbow macaroni
1	(16-ounce) container reduced-fat sour cream
2	egg whites
½	cup mild salsa
½	cup low-fat milk
¾	teaspoon dry mustard
1	teaspoon salt
¾	teaspoon black pepper
2	cups (8 ounces) shredded reduced-fat Cheddar cheese
¼	cup (1 ounce) grated Parmesan cheese

Directions

Preheat oven to 350 degrees F. Coat a 2-quart casserole with cooking spray. Prepare macaroni according to package directions. Drain, rinse, and drain again; set aside. In a large bowl, combine sour cream, egg whites, salsa, milk, mustard, salt, and pepper; mix well. Add Cheddar cheese and mix well. Add macaroni and toss until well mixed. Pour into prepared casserole dish. Sprinkle evenly with Parmesan cheese and bake 30 to 40 minutes, or until lightly browned.

Note

For a little added color, sprinkle on 1/2 teaspoon dried parsley flakes along with the Parmesan.