INGREDIENTS
Casserole
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 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)
Topping
2
tablespoons Progresso® plain bread crumbs
2
tablespoons grated Parmesan cheese
2
teaspoons olive or vegetable oil
DIRECTIONS
1
In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; stir in sour cream. Cover to keep warm.
2
Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3
Add cheese sauce to cooked macaroni mixture; mix well. Spoon into baking dish. In small bowl, mix topping ingredients until crumbly. Sprinkle over casserole.
4
Bake 20 to 25 minutes or until edges are bubbly.
High Altitude (3500-6500 ft)
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