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

1. Preheat oven to 350 degrees.

2. Prepare macaroni in a large Dutch oven according to package directions. Drain well; return to Dutch oven, cover and keep warm.

3. 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.

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