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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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When my husband had heart problems, I searched for recipes that replaced our full-fat standbys. Over the years, I've updated this recipe to accommodate new lower-in-fat products, and my family continues to enjoy it. Ingredients:
3 cups uncooked elbow macaroni |
12 ounces reduced-fat process cheese (velveeta), sliced |
1/2 cup finely chopped onion |
1/3 cup king arthur unbleached all-purpose flour |
2 teaspoons ground mustard |
1/8 teaspoon pepper |
1 can (12 ounces) fat-free evaporated milk |
1-1/4 cups fat-free milk |
1/2 cup dry bread crumbs |
2 tablespoons butter, melted |
Directions:
1. Cook macaroni according to package directions; drain. In a 13-in. x 9-in. baking dish coated with cooking spray, layer a third of the macaroni, half of the cheese and half of the onion. Repeat layers. Top with remaining macaroni.
2. In a bowl, combine the flour, mustard, pepper, evaporated milk and milk; pour over layers. Combine bread crumbs and butter; sprinkle over top.
3. Cover and bake at 375° for 20 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
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