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New Twist Macaroni and Cheese

(1 Votes)
SERVES
6
COOK TIME
45 Min

We've got a '50s comfort food mixed with a today twist. What's the twist? Here's a hint...it's the salsa! You've gotta try our New Twist Macaroni and Cheese.

What You'll Need

  • 1 pound uncooked elbow macaroni
  • 1 (16-ounce) container reduced-fat sour cream
  • 2 egg whites
  • 1/2 cup mild salsa
  • 1/2 cup low-fat milk
  • 3/4 teaspoon dry mustard
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 2 cups (8 ounces) shredded reduced-fat Cheddar cheese
  • 1/4 cup (1 ounce) grated Parmesan cheese

What to Do

  1. Preheat oven to 350 degrees F. Coat a 2-quart casserole with cooking spray.
     
  2. Prepare macaroni according to package directions. Drain, rinse, and drain again; set aside.
     
  3. In a large bowl, combine sour cream, egg whites, salsa, milk, mustard, salt, and pepper; mix well. Add Cheddar cheese and mix well. Add macaroni and toss until well mixed.
     
  4. Pour into prepared casserole dish. Sprinkle evenly with Parmesan cheese and bake 30 to 40 minutes, or until lightly browned.

Note

For a little added color, sprinkle on 1/2 teaspoon dried parsley flakes along with the Parmesan.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 578
  • Calories from Fat 192
  • Total Fat 21g 33 %
  • Saturated Fat 12g 62 %
  • Trans Fat 0.0g 0 %
  • Protein 30g 59 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 58mg 19 %
  • Sodium 923mg 38 %
  • Total Carbohydrates 66g 22 %
  • Dietary Fiber 2.8g 11 %
  • Sugars 4.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Does this need to be baked or can I make a cheese sauce by adding some flour. It would probably be creamier without baking

I wouldn't think you'd want to eat raw egg whites however. It seems to me that baking would be necessary so that they're cooked.

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