Makeover Creamy Macaroni and Cheese

By jennifergooding

The lighter version of this favorite!

Ingredients

• 2 cups uncooked elbow macaroni
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1-1/2 cups fat-free milk
• 1/4 cup reduced-sodium chicken broth
• 1 cup (8 ounces) fat-free sour cream
• 1/2 pound VELVEETA Pasteurized Prepared Cheese Product cubed
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground mustard
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese
• Minced chives, optional

Details

Servings 7

Preparation

Step 1

Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard and pepper until smooth.

Drain macaroni; stir in cheddar cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with chives if desired.