Gluten and Guilt Free mac n Cheese

• Cooking spray, for baking dish
• 3 ounces shredded 2 % SHARP cheddar cheese
• 3 ounces shredded Parmesan
• 1/2 cup skim milk
* 2 tsp benefiber pwdr (optional) dissolved in milk
(won't change points either way)
• 2 egg whites
• 1/4 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 10-ounce bag frozen petite peas, thawed
• 1 cup finely chopped cauliflower
• 4 cups cooked Quinoa elbow macaroni, drained

* re-worked from Rachael Rays website

Spray a casserole dish with nonstick cooking spray.
In a large bowl, add the cheeses, milk, egg whites, reduced-fat sour cream, mustard, salt, pepper, peas, and cauliflower. Mix ingredients together until combined.
After the macaroni has been cooked according to package directions and drained, add your cheese mixture into the warm pot you cooked the macaroni in and stir, the residual heat will help the mixture combine.
Pour into your prepared casserole dish.
Bake, until the filling is hot and bubbly, 35 – 40 minutes.


Serving Size: makes 10 side dish servings - 6 main dish- but calories etc. will be higher

Number of Servings: 10

Recipe submitted by SparkPeople user SKINNYSTEPH2011.