Macaroni and Cheese

This is probably one of my favorite mac and cheese recipes. I make it a lot. You will love it.

Macaroni and Cheese: chipotle chile pepper lends an unexpected but enticing kick to this classic comfort food made heart-healthier with a combination of reduced-fat dairy products

work time: 10 minutes/ total time: 45 minutes/ servings: 8

3 cups elbow macaroni
3 med scallions, chopped (1/4 c)
2 1/4 cups 1% milk, divided
3 tbsp all-purpose flour
2 1/2 cups shredded reduced-fat (2%) sharp Cheddar cheese (10 oz)
1/2 cup reduced-fat sour cream
2 tbsp Dijon mustard
1 tsp chopped chipotle chile pepper in adobo sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp dried bread crumbs
2 tbsp grated Parmesan cheese
2 tsp olive oil

1.) preheat oven to 400 degrees F. Coat 2-quart baking dish with cooking spray.
2.)prepare macaroni per package directions
3.) add scallions and 1 3/4 cups of milk to large pot and bring to a simmer over medium heat while macaroni cooks. Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thinkening. Remove from heat and gradually stir in Cheddar until smooth. Add sour cream, mustard, and chipotle pepper. Add drained macaroni, salt, and black pepper. Transfer to prepared baking dish.
4.)combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese. Bake 25 minutes or until bubbling and gold brown.

Nutritional Info per Serving 357 cal, 19 g pro, 43 g carb, 2 g fiber, 13 g fat, 6.5 g sat fat, 35 mg chol, 728 mg sodium