- 1
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
step 1
instructions Preheat oven to 350°F. Spray a casserole dish with nonstick spray.
step 2
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.
step 3
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.
step 4
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.
step 5
ingredients
instructions Bake, until the filling is hot and the topping is golden, 35 – 40 minutes.