Mac & Cheese-Bobby Deen's Lighter Cheesy Mac

By á-5886

Ingredients

• ingredients
• 4 cups cooked multigrain elbow macaroni (drained)
• 2 cups reduced-fat shredded Cheddar cheese
• 1/2 cup low fat milk
• 2 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

Preparation

Step 1

instructions Preheat oven to 350°F. Spray a casserole dish with nonstick spray.
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ingredients 4 cups cooked multigrain elbow macaroni (drained)
2 cups reduced-fat shredded Cheddar cheese

instructions After the macaroni has been boiled and drained, add cheese while macaroni is still hot.
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ingredients 1/2 cup low fat milk
2 eggs (slightly beaten)
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

instructions Combine the milk, eggs, sour cream, mustard, salt, and cayenne in a medium bowl. Add to macaroni mixture. Pour into casserole dish.
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ingredients 1/4 cup seasoned bread crumbs
1 tablespoon olive oil

instructions 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.
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ingredients

instructions Bake, until the filling is hot and the topping is golden, 35 – 40 minutes