Bobby Deen's Lighter Cheesy Mac

By cdboss

Bobby Deen grew up with a creamy and fatty mac and cheese that his mom makes. Now as an adult he still wants the pasta dish, but not all the extra calories. So, he created this tasty and lighter version.

Ingredients

• 4 cups cooked multigrain elbow macaroni (drained)
• 2 cups reduced-fat shredded Cheddar cheese
• 1/2 cup low fat milk2 eggs (slightly beaten)
• 1/4 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup seasoned bread crumbs
• 1 tablespoon olive oil

Details

Servings 8
Preparation time 30mins
Cooking time 60mins
Adapted from beta.abc.go.com

Preparation

Step 1

Preheat oven to 350°F. Spray a casserole dish with nonstick spray. Combine the milk, eggs, sour cream, mustard, salt, and cayenne in a medium bowl. Add to macaroni mixture. Pour into casserole dish. Combine bread crumbs and oil in a small bowl until blended. Evenly sprinkle the crumb mixture over the macaroni and lightly spray with nonstick spray. Bake, until the filling is hot and the topping is golden, 35 – 40 minutes.