Creamy Macaroni And Cheese
|Vegetable oil||2 Tablespoon (Crisco®)|
|Chopped green onions with tops||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||2 Tablespoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Skim milk||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup, 1/3 Less Fat)|
|Nonfat sour cream alternative||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Hot pepper sauce||1 Dash|
|Uncooked elbow macaroni||1 1⁄2 Cup (24 tbs), cooked and well drained (Small Macaroni)|
|Plain dry bread crumbs||1 Tablespoon|
Heat oven to 350°F.
Oil 2-quart casserole lightly.
Heat 2 tablespoons Crisco® Oil in large skillet on medium heat.
Add onions and garlic.
Cook and stir until tender.
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.
Combine macaroni and sauce mixture in large bowl.
Toss to coat.
Spoon into casserole.
Sprinkle with bread crumbs.
Bake at 350°F for 25 minutes.