Bobby’s lighter cheesy mac

Dinner tonight, February 24, 2014
I spiced it up with chopped pickled jalapeños, it give it that spicy kick
8 Servings

  • 4 cups cooked multigrain elbow macaroni, drained
  • 2 cups reduced-fat shredded Cheddar cheese
  • ½ cup low fat (1%) milk
  • 2 eggs, slightly beaten
  • ¼ cup reduced-fat sour cream
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ cup seasoned bread crumbs
  • 1 tablespoon olive oil

1) Preheat oven to 350°F. ( 175℃) Spray a casserole dish with nonstick spray.

After the macaroni has been boiled and drained, add cheese while macaroni is still hot. Combine the milk, eggs, sour cream, mustard, salt, and cayenne in a medium bowl. Add to macaroni mixture. Pour into casserole dish. Combine bread crumbs and oil in a small bowl until blended. Evenly sprinkle the crumb mixture over the macaroni and lightly spray with nonstick spray. Bake, until the filling is hot and the topping is golden, 35 – 40 minutes.

NOTE : I Spiced it up with 15-20 grams of chopped pickled jalapeños, and italian flavoured croutons, chopped and used as bread crumbs, enough to cover the whole top of the dish.

Nutritional notes:
Approx. calories per serving 194

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