Makeover Creamy Macaroni & Cheese

By bakers_delight85

Get more vegetables into your diet by stirring any of the following into mac and cheese: cooked peas, salsa, diced mushrooms, chopped spinach or sauteed onions.

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 lb. reduced-fat process cheese (Velveeta), cubed
• 1/4 cup grated Parmesan cheese
• 1/2 tsp. ground mustard
• 1/2 tsp. pepper
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese
• Minced chives, optional

Preparation

Step 1

Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt the 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 13x9-inch baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with chives if desired.
One serving (1 cup) = 394 calories, 18g fat, 1g fiber, 23g protein