Macaroni and Cheese New Twist PRINT
- 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.
|1||pound uncooked elbow macaroni|
|1||(16-ounce) container reduced-fat sour cream|
|½||cup mild salsa|
|½||cup low-fat milk|
|¾||teaspoon dry mustard|
|¾||teaspoon black pepper|
|2||cups (8 ounces) shredded reduced-fat Cheddar cheese|
|¼||cup (1 ounce) grated Parmesan cheese|
DirectionsPreheat 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.
For a little added color, sprinkle on 1/2 teaspoon dried parsley flakes along with the Parmesan.