Prep 15 mins
Cook 20 mins
This is the best mac & cheese ever; a huge hit.
- 1 tablespoon unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 1 teaspoon dry mustard
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 cups nonfat milk
- 1 cup nonfat sour cream
- 1 egg, lightly beaten
- 2 cups shredded reduced-fat cheddar cheese
- 4 cups cooked elbow macaroni (from about 2 cups dried)
- 1⁄4 cup corn flake crumbs or 1⁄4 cup dried breadcrumbs
- Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F.
- Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese.
- Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.
For low fat this is definitely a 5! From his bachelor days, DH is used to the creaminess of Stouffers' frozen super fatty macaroni and cheese and said this needed more cheese, yet he did clean his plate in record time! I added extra paprika and lots of black pepper and thought it was wonderful - honestly I prefer this to Stouffers which is way too rich. Very easy and definitely yummy - one of my new favorites!
This was really, really good--but, based on others' reviews, I preempitvely made a double batch of sauce, and added 1 1/2 recipes of it (I saved the remainder for broccoli with cheese sauce, or whatever). However, instead of 4 c. of cheese, I used 3, and I still used only one egg and 1 c. of sour cream. It made the recipe very creamy and tasted way more fatteniing than it really is. I also used panko crumbs, mixed with melted "I Can't Believe it's Not Butter Light", for the top. As I said, it was delicious--but I think adding extra sauce made a difference. Thank you, reviewers, for prompting me to do that!
My hubby is a BIG FAN of Kraft mac n' cheese--unfortunately I am trying to cook healthier for him! I read the reviews before I started (always a good thing!) & halved the recipe but doubled the spices for more flavor. The cheese sauce was a cinch to whip up--& I used whole wheat mac. Instead of breadcrumbs, I topped it w/ more low fat cheddar for an extra cheesy flavor. Hubby enjoyed it--WOW! I don't know how this will re-heat, as some folks had issues with that--but my sweetie likes mac n' cheese warmed up--so hopefully this will be a keeper!! Thank u for sharing!