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| Don't let the name fool you! Unlike a lot of light dishes this one tastes great. I know everyone has their favorite Mac & Cheese recipe, and some don't come from a box, but this one goes to the top of our list for the Macaroni and Cheese cravings. |
A lot of the taste and all around goodness in this dish can probably be credited to the method over the 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
2. Boil and drain the macaroni as per the directions. (I cook it for about a minute less so as to not have it overcook in the casserole.) While the macaroni is still hot, add the cheese and stir.
3. Combine milk, eggs, sour cream, mustard, salt, and cayenne in a medium bowl. Add macaroni to the mixture. Pour into the casserole dish. (If you are like me and tolerate dijon but don't love it the I would suggest using a little less...play with it and see what works for you.)
4. Combine bread crumbs and oil in a small bowl and evenly sprinkle the mixture over the macaroni. Lightly spray with non-stick cooking spray.
5. Bake until the filling is hot and the topping is golden brown.... 35-40 mins.
This is a Bobby Dean recipe also from "The Chew".
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