Macaroni and Cheese

Homestyle Makeover

Each serving contains

Ingredients:

• 1/2 pound (2 cups) elbow macaroni, cooked and drained
• 1 1/2 tablespoons unbleached or all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• 2 tablespoons butter or margarine
• 1 onion, finely chopped
• 1 clove garlic, pressed or minced
• 2 cups 2 percent milk
• 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
• 8 ounces fat-free sour cream
• 1 large slice fresh rye bread, crumbled

1. Preheat the oven to 350°F. Coat a 2-quart baking dish with nonstick spray.

2. In a small bowl, combine the flour, salt, paprika, black pepper and red pepper. In a medium saucepan over low heat, melt the butter or margarine. Add the onion and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is translucent. Add the flour mixture. Cook, stirring constantly, for 3 minutes. Gradually add the milk. Cook, stirring constantly, for 8 to 10 minutes, or until smooth and slightly thickened. Remove from the heat and add the cheddar. Stir until melted.

3. Place the pasta in a large bowl. Add the sour cream and mix well. Pour the cheese sauce over the macaroni and stir to mix. Spoon into the prepared baking dish. Sprinkle with the bread. Coat lightly with nonstick spray. Bake for 20 to 25 minutes, or until bubbly.

Makes 8 servings.

Per serving: