Categories: April2012, Comfort Food, Dairy, Pasta
Ingredients
- 2 cups uncooked multigrain elbow macaroni
- 3/4 cup (3 oz) shredded cheddar cheese
- 3/4 cup (3 oz) shredded Parmesan cheese
- 1/2 cup skim milk
- 2 egg whites, lightly beaten
- 1/4 cup reduced-fat sour cream
- 1 Tbs Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 (16 oz) bag frozen petite peas, thawed
- 1 cup finely chopped cauliflower
- 1/4 cup soft whole-wheat bread crumbs
Directions
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Preheat oven to 350 degrees.
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Prepare macaroni in a large Dutch oven according to package directions. Drain well; return to Dutch oven, cover and keep warm.
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Combine cheeses and next 8 ingredients in a bowl. Stir mixture into warm macaroni; spoon into a 1 1/2 quart casserole coated with cooking spray. Sprinkle crumbs on top. Bake 30-35 minutes or until golden and bubbly.