Macaroni and Cheese Casserole Lightened up . . . ish

Yield: 1 serving ( Serving Size: 10 )
Community Recipe from

Ingredients

  • 1 box(es) whole wheat elbow macaroni
  • 1 stick(s) light butter
  • 1/2 cup(s) flour
  • 2 shallots chopped
  • 1 teaspoon(s) minced garlic
  • Salt and ground white pepper
  • 1 teaspoon(s) dry mustard
  • 4.5 cup(s) skim milk
  • 1/2 cup(s) fat free half and half
  • 4 cup(s) reduced-fat sharp cheddar
  • 1/2 package(s) Herb Ox chicken bouillon
  • 1/2 cup(s) Italian bread crumbs
  • 3/4 cup(s) grated Parmesan cheese

Preparation

  1. Cook macaroni and drain. In a separate saucepan, melt butter, saute garlic and shallot, and stir in flour, dry mustard, and white pepper. Cook down, add milk gradually, and FF HH once roux has come to a boil. Add 3 cups of cheddar and stir in until melted. Add in chicken bouillon and add salt to taste afterwards. Toss pasta w/sauce, and add 1/2 cup parmesan cheese to mixture. Grease casserole dish w/nonfat butter-flavored cooking spray and pour in macaroni mixture. Sprinkle remaining cup of cheddar on top, then remaining 1/4 cup parmesan, and finally, bread crumbs. Spray bread crumbs w/cooking spray and bake at 350 for a total of 50 minutes, or until bubbly and golden - 30 covered w/foil, 20 uncovered. Let cool at least 10/15 minutes before eating so cheese sets.
November 2013

This recipe is a personal recipe added by Mattyden and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Macaroni and Cheese Casserole Lightened up . . . ish Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy