| CREAMY MACARONI AND CHEESE |
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6 servings2 tablespoons CRISCO Oil * 1/2 cup chopped green onions with tops 1 clove garlic, minced 2 tablespoons all-purpose flour 1/4 teaspoon dried basil leaves 1/4 teaspoon dry mustard 1/8 teaspoon pepper 2 cups skim milk 1 cup (4 ounces) shredded (1/3 less fat) sharp Cheddar cheese 1/2 cup nonfat sour cream 1 teaspoon Worcestershire sauce Dash of hot pepper sauce 1-1/2 cups small elbow macaroni, cooked (without salt or fat) and well drained 1 tablespoon plain dry bread crumbs *Use your favorite Crisco Oil product. 1. Heat oven to 350°F. Spray 2-quart casserole with Crisco No-Stick Cooking Spray. Set aside. Place cooling rack on countertop. 2. Heat 2 tablespoons oil in large skillet on medium heat. Add onions and garlic. Cook and stir until tender. 3. Stir in flour, basil, dry mustard and pepper. Stir until well blended. Stir in milk. Cook and stir until mixture thickens and just comes to a boil. Stir in cheese, sour cream, Worcestershire sauce and hot pepper sauce. 4. Combine macaroni and sauce in large bowl. Toss to coat. Spoon into casserole. Sprinkle with bread crumbs. 5. Bake at 350°F for 25 minutes. Do not overbake. Remove casserole to cooling rack. Serve warm. To Microwave 1. Combine oil, onions and garlic in large microwave-safe dish. Cover with plastic wrap. Turn back one corner of plastic wrap slightly to vent. Microwave at HIGH for 2 minutes. 2. Follow step 3, above, through addition of milk. Cover. Vent. Microwave at HIGH 4 to 6 minutes or until mixture just comes to a boil, stirring every 2 minutes. Add cheese and sour cream. Stir until cheese melts. Stir in cooked macaroni. Cover. Microwave at HIGH for 4 minutes, stirring after 2 minutes. Uncover. Microwave at HIGH for 2 minutes. Sprinkle with bread crumbs. |
