Bobby’s Lighter Cheesy Mac

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen

Based on 13 Reviews

291 Fewer Calories
193 mg Less Cholesterol

Servings: 8
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

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

Directions

Preheat oven to 350°F. 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.

Original Recipe courtesy of Paula Deen

Nutritional Information: Per Serving: 194 Cal; 13 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 25 g Carb; 3 g Fiber; 1 g Sugar; 170 mg Calcium; 1 mg Iron; 365 mg Sodium; 9 mg Cholesterol

Reader Comments:

Yummy...thanks for the lighter side....keep the lighter versions coming!!!!!! Us fat people thank you!!! He he!!!

By Anonymous on December 24, 2011

yummy we are making this today

By spirit on November 13, 2011

Bobby thanks again for the wonderful recipes. As type 2 diabetics we are to only have 30 to 40 carbs per each meal. I really want to Thank You for your time doing this, it's people like you, helping people like me enjoy food that i guess we've taken for granted. Thank You Bobby

By Joe Ann Strachan on September 13, 2011

Tried this the other night and it was FABULOUS!!! My husband (the king of mac n cheese) even liked it! It does need a little more moisture, looking forward to playing around with this one! I seasoned my own plain breadcrumbs (it was all I had) and they turned out great! I think I used Italian Seasoning and Paula's House Seasoning (I forgot to write it down, I just used what seemed good to me at the time). I used egg substitute instead of the real thing (trying to cut back), that could have been it, but it was still very good! The portion was huge, I cut it in half and that was plenty. Thanks Bobby, keep them comming!

By Judi Collins on July 22, 2011

Makes a great meal. The only adjustment I would make a second time around is just a little less salt and Dijon mustard, probably use half as much of both. The combination of both is very strong and almost overpowers the cheese.

By Michael Maring on March 27, 2011

Why don't you have a print icon......

By Lois on February 25, 2011

By Anonymous on July 30, 2010

By Anonymous on June 25, 2010

this is the best ronimaca

By Anonymous on May 23, 2010

By Anonymous on May 13, 2010

This was a disaster. it was so dry and tasteless that no one wanted to eat it. it definitely needs more cheese and probably something to make it creamier. I guess there are some dishes that shouldn't be messed with. Should have made Paula's original recipe.

By Anonymous on March 09, 2010

great recipe

By Anonymous on March 08, 2010

I made this with mini shells & the kids loved it - never knew it was low fat! Thanks Bobby!!! P.S. Need to mention size of casserole dish. Also, hard to determine post-cooking measurement of pasta when measuring the dry stuff (would be helpful if pasta boxes had this info!).

By Anonymous on December 25, 2009

Pauladeen.com

Bobby’s Lighter Cheesy Mac

Ingredients Add to grocery list

Directions

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