Macaroni and Cheese

By learen

This dish has 18% fewer calories and 54% less sat fat than the traditional version. And very tastey.

Chipotle chile pepper lends an unexpected but enticing kick to this classic comfort food.

Ingredients

• 3 cups elbow macaroni
• 3 med scallions, chopped
• 2 1/4 cup 1% milk, divided
• 3 T. all purpose flour
• 2 1/2 shredded reduced fat cheddar
• cheese (10 oz)
• 1/2 cup reduced fat sour cream
• 2 T dijon mustard
• 1 t. chopped chipotle pepper in adobe
• sauce
• 1/2 t. salt
• 1/2 t. black pepper
• 3 T. dried bread crumbs
• 2 T. grated parmesan cheese
• 2 t. olive oil

Details

Servings 8

Preparation

Step 1

Preheat oven to 400. Coat 2 qt baking dish with cooking spray.

Prepare macaroni per package directions.

Add scallions and 1 3/4 cup of the milk to large pot and bring to a simmer over medium heat while macaroni cooks. Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk flour mixture into simmering milk. Cook, stirring, until thickened. Remove from heat and gradually stir in cheddar until smooth. Add sour cream, mustard, and chipotle pepper. Add drained macaroni, salt, and black pepper. Transfer to prepared baking dish.

Combine bread crumbs, parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese. Bake 25 minutes or until bubbling and golden brown.