Macaroni & Cheese

chickadee10

I just found a new and different recipe for mac & cheese. (makes 8 servings)

3 cup elbow macaroni
3 medium scallions, chopped (1/4 cup)
2 1/2 cup shreded reduced-fat (2%) sharp Cheddar cheese (10 oz)
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
1 teaspoon chopped chipotle chile pepper in adobo sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons dried bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil

1. Preheat oven to 400 degrees. Coat 2 quart baking dish with cooking spray.

2. Prepare macaroni per package directions

3. Add scallions and 1 3/4 cups of the milk to large pot and bring to a simmer over medium heat while macaroni cooks. Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thickened. Remove from heat and gradually stir in Cheddar until smooth. Add sour cream, mustard, and chipotle pepper. Add drained macaroni, salt, and black pepper. Transfer to prepared baking dish.

4. Combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese. Bake 25 minutes or until bubbling and golden brown.

NUTRITIONAL INFOR PER SERVING:
357 calories
19 g protein
43 g carb
2 g fiber
13 g fat
6.5 g saturated fat
35 mg chol
728 mg sodium

chickadee10

I just found a new and different recipe for mac & cheese. (makes 8 servings)

3 cup elbow macaroni
3 medium scallions, chopped (1/4 cup)
2 1/2 cup shreded reduced-fat (2%) sharp Cheddar cheese (10 oz)
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
1 teaspoon chopped chipotle chile pepper in adobo sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons dried bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil

1. Preheat oven to 400 degrees. Coat 2 quart baking dish with cooking spray.

2. Prepare macaroni per package directions

3. Add scallions and 1 3/4 cups of the milk to large pot and bring to a simmer over medium heat while macaroni cooks. Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thickened. Remove from heat and gradually stir in Cheddar until smooth. Add sour cream, mustard, and chipotle pepper. Add drained macaroni, salt, and black pepper. Transfer to prepared baking dish.

4. Combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese. Bake 25 minutes or until bubbling and golden brown.

NUTRITIONAL INFOR PER SERVING:
357 calories
19 g protein
43 g carb
2 g fiber
13 g fat
6.5 g saturated fat
35 mg chol
728 mg sodium

Fitness_Chick

Sounds Yum Chickadee:drinker: Thanks for sharing it:bigsmile:

FC

chickadee10

No problem.