Ingredients:
4 c. cooked multigrain elbow macaroni (drained)
2 c. reduced-fat shredded Cheddar cheese
1/2 c. low fat milk
2 eggs (slightly beaten)
1/4 c. reduced-fat sour cream
1 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 c. seasoned bread crumbs
1 Tbsp. olive oil
Directions:
Preheat oven to 350 degrees. Spray a casserole dish with nonstick spray.
Cook macaroni according to package directions. After the macaroni has been boiled and drained, add cheese while macaroni is still hot.
Combine the milk, eggs, sour cream, mustard, salt and cayenne in a medium bowl. Add to macaroni mixture. Pour into casserole dish.
Combine bread crumsb and oil in a small bowl until blended. Evenly sprinkle the crumb mixture over the macaroni and lightly spray with nonstick spray.
Bake, until the filling is hot and the topping is golden, 35-40 minutes.
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