Lower Fat Macaroni and Cheese

Found this from Kraft -- I am always on the lookout for a great mac and cheese, so saving this to try...

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  cups elbow macaroni
• 1⁄2 cup nonfat sour cream
• 2  cups skim milk
• 2  tablespoons onions, finely chopped
• 3  tablespoons all-purpose flour
• 1  teaspoon yellow mustard
• 1⁄2 teaspoon seasoning salt
• 1⁄4 teaspoon  ground red pepper
• 1⁄4 teaspoon black pepper
• 2  cups reduced-fat sharp cheddar cheese, shredded
• 2  tablespoons  plain breadcrumbs
• 2  tablespoons parmesan cheese, grated
• 2  teaspoons  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. While macaroni is cooking, 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 bread crumbs, Parmesan Cheese, and oil until crumbly. Sprinkle over casserole.
4. Bake 20 to 25 minutes or until edges are bubbly.