Ingredients

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

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen