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Macaroni and Cheese (Makeover)
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Prep Time:
20 minutes
Total Time:
45 minutes
Indulge guilt-free with our revamped mac 'n cheese recipe featuring fat-free sour cream and reduced-fat cheese.
Ingredients:
  • 2 cups uncooked elbow macaroni (8 oz)
  • 1/2 cup fat-free sour cream
  • 2 cups fat-free (skim) milk
  • 2 tablespoons finely chopped onion or 2 teaspoons dried minced onion
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 teaspoon black pepper
  • 2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
  • 2 tablespoons Progresso™ plain bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons olive or vegetable oil
Instructions:
  • Cook the macaroni in a 3-quart saucepan according to package instructions, then drain. Return macaroni to the saucepan and gently stir in the sour cream. Cover to keep warm.
  • Preheat oven to 350°F. Grease an 8-inch square glass baking dish with cooking spray. In a saucepan, whisk together milk, onion, flour, mustard, seasoned salt, red pepper, and black pepper until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and stir in cheese until melted.
  • Pour the creamy cheese sauce over the cooked macaroni, ensuring every noodle is coated. Transfer the mixture to a baking dish. Combine the topping ingredients in a small bowl until they form a crumbly texture, then sprinkle it evenly over the casserole.
  • Bake for 20-25 minutes, or until the edges are bubbling.

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