Guiltless Cheesy Mac

By tru21

Ingredients

• 4 cups cooked multigrain elbow macaroni, drained
• 3 ounces shredded Cheddar cheese
• 3 ounces shredded Parmesan
• 1/2 cup skim milk
• 2 egg whites
• 1/4 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bag (16 ounces) frozen petite peas, thawed
• 1 cup finely chopped cauliflower
• 1/4 cup whole wheat bread crumbs
• Cooking Spray, for baking dish

Preparation

Step 1

Preheat oven to 350°F.

1) Spray a casserole dish with nonstick cooking spray

2) In a large bowl, add the cheeses, milk, egg whites, reduced-fat sour cream, mustard, salt, pepper, peas, and cauliflower. Mix ingredients together until combined

3) After the macaroni has been cooked according to package directions and drained, add your cheese mixture into the warm pot you cooked the macaroni in and stir, the residual heat will help the mixture combine.

4) Pour into your prepared casserole dish. Evenly sprinkle the whole wheat bread crumbs over the macaroni.

5) Bake, until the filling is hot and the topping is golden, 35 – 40 minutes. 



Prep Time: 10 minutes
Cook Time: 35-40 minutes
Difficulty: Easy 

Yield: 10 servings