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.
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!
This was very tasty, but a little dry. (However, fresh out of the oven it looked so creamy and good!) I didn't get to try it fresh out of the oven, but I had it reheated in the microwave. Very good for lowfat mac and cheese, but it doesn't reheat well, and it makes a huge batch. I will make it again. Thanks for posting.
I made this recipe over the weekend as a side with a baked ham. No one guessed it was low fat! I made just as written except I had a bit less sour cream than I thought, so I substituted plain nonfat yogurt for about 1/4 of a cup, and it tasted just fine. The mac and cheese was much creamier than I thought it'd be, a very welcome surprise. Thanks for such a great recipe!