Low Fat Mac and Cheese

Kevin leaves for Munich for two weeks tomorrow, so for dinner I wanted to make something that would yield a lot of leftovers that I could eat while he's gone. Cooking for one is such a pain. I've made this recipe from RecipeZaar once before (yes, I do realize it's sacrilegious to make low fat macaroni) and we ate it for leftovers for two or three days afterward. So if you make this, be warned... it makes a lot of macaroni.

Low Fat Mac and Cheese (my changes are in italics)

• 1 tbsp unsalted butter 
• 3 tbsp unbleached all-purpose flour (used whole wheat)
• 1 tsp dry mustard (used regular mustard.. Kevin says it's close enough)
• 1/2 tsp paprika 
• 1/2 tsp 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 (used whole wheat penne)
• 1/4 cup corn flake crumbs or dried breadcrumbs (used FiberOne last time, omitted this time)

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 minutes (I did almost 40), or until bubbling around edges.

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So yummy! Not Stouffer's, but I don't think anything will match that. :) We're pepper fans so we eat this with a bit of black pepper on top, which I think makes it even better.