Mac & Cheese CasseroleSubmitted by: 1TRULYBLESSED
IntroductionI used a baked mac & cheese recipe from SP as a base for this recipe, adding Canadian bacon and chopped broccoli to make a meal of it. The addition of chopped onion gives it just a bit more "zing". I used a baked mac & cheese recipe from SP as a base for this recipe, adding Canadian bacon and chopped broccoli to make a meal of it. The addition of chopped onion gives it just a bit more "zing".
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar cheese, shredded
5 slices Canadian bacon
1 c. chopped broccoli, cooked
1 tbsp. red onion, chopped
1 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Cook macaroni according to package directions, omitting any added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream, Canadian bacon and broccoli; set aside.
Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese, and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. Add cheese mixture to pasta; mix well. Transfer to prepared casserole dish. Combine bread crumbs and Parmesan; sprinkle over pasta. Cover and bake until top is golden, about 30-40 minutes, removing cover for last 5-10 minutes.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user 1TRULYBLESSED.