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Bobby’s Lighter Cheesy Mac

By Bobby Deen

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Difficulty: Easy

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 8

video

Ingredients

  • 4 cups cooked drained whole wheat elbow macaroni
  • 2 cups shredded reduced fat cheddar cheese
  • 1/2 cup low fat milk
  • 2 slightly beaten eggs
  • 1/4 cup reduced fat sour cream
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup seasoned breadcrumbs
  • 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.

 

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Bweaver1

February 15, 2013
Great recipe, I couldn't stop eating it. I added roasted green peppers and ham. Delicious.

Dallas

December 12, 2012
Absolutely gross! It was really dry and tasteless. I've given up on Bobby Deens lighter recipes. This is the 2nd one that I have been burned on...never again!

Meaghan

May 07, 2012
I have to say this is a really good alternative to the normal high calorie and fat mac and cheese I always crave :) I really feel better about eating this version and I used greek yogurt instead of sour cream to up the protein. Thanks!

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