This is macaroni and cheese with a twist! Whole wheat macaroni boosts nutrition, while the melted cheese topping makes it satisfyingly ooey-gooey.
—JASON EGNER EDGERTON, WI
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 6 SERVINGS
2 cups uncooked whole wheat elbow macaroni
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups fat-free milk
2 cans (6 ounces each) lump crabmeat, drained
1 cup (8 ounces) reduced-fat sour cream
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup (4 ounces) shredded fat-free cheddar cheese, divided
1. Cook macaroni according to package directions.
2. Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.
3. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
PER SERVING 1 cup equals 380 cal., 11 g fat (6 g sat. fat), 86 mg chol., 619 mg sodium, 38 g carb., 4 g fiber, 31 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 1/2 fat.