Ingredients Jump to Instructions ↓

  1. 2 cups uncooked whole wheat elbow macaroni

  2. 3 tablespoons chopped onion

  3. 2 tablespoons butter

  4. 3 tablespoons all-purpose flour

  5. 1-1/2 cups fat-free milk

  6. 2 cans (6 ounces each ) lump crabmeat, drained

  7. 1 cup (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  8. 1/2 cup shredded Swiss cheese

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon ground mustard

  11. 1 cup (4 ounces) shredded fat-free cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. Cook macaroni according to package directions. 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. 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. Yield: 6 servings.


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