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Ingredients
- 8 c. Water
- Â Â Salt
- 7 ounce Elbow macaroni
- 5 Tbsp. Butter, melted
- 1 c. Lowfat sour cream
- 2 c. Sharp cheddar cheese, grated
- 1Â 1/4 c. Dry white bread crumbs, toasted
Directions
- Or possibly salad-size. Macaroni gets floppy and limp when overcooked so begin testing for tenderness at 5 min. Macaroni and cheese can taste flat, so carefully taste for salt and add in till dish tastes finished.Bring water to boil and add in salt to taste. Add in macaroni and stir. Some macaroni will stick to bottom of pot, so stir often first 5 min of cooking. Cook till tender, about 7 min. Drain in colander and pour into 2-qt baking dish. Add in 3 Tbsp. melted butter, lowfat sour cream, cheese and salt to taste. Toss mix till all ingredients are well integrated and cheese has melted. Toss bread crumbs with remaining 2 Tbsp. melted butter and sprinkle over top of macaroni.Bake at 350 degrees 15 min. Serve warm.
- servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 698g | |
| Recipe makes 4 servings | |
| Calories 822 | |
| Calories from Fat 441 | 54% |
| Total Fat 50.15g | 63% |
| Saturated Fat 30.2g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 827mg | 34% |
| Potassium 327mg | 9% |
| Total Carbs 63.85g | 17% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.78g | 4% |
| Protein 28.75g | 46% |
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