Shifty's Low Fat Mac & Cheese
* 1 14.5oz box of Barilla Plus Whole Wheat Rotini (or pasta of your choice)
* 3 Tbsp. white whole wheat flour
* 1 10 3/4oz can Campbell's 98% FF cream of chicken soup
* 6oz FF sour cream
* 2 cloves garlic, chopped
* 1/2 cup Skim Milk
* 2 cup Kraft FF shredded cheddar cheese
* 1 1/2 cup Kraft FF shredded mozzarella cheese
* 1/4 cup Kraft shredded parmesan
* Fresh ground black pepper to taste
* 2 slices whole wheat bread
1.) Preheat oven to 350F
2.) Bring pot of water to rolling boil.
3.) Add pasta and cook for ~11 minutes or until "al dente."
4.) Mix cheese together by hand in a bowl and set aside.
5.) Toast bread in toaster or toaster oven until golden brown
6.) Put toast on cookie sheet and bake ~5 minutes.
7.) Combine soup, sour cream, milk and garlic in large pot over medium heat.
8.) Stir in flour.
9.) Turn heat to low.
10.) Drain noodles.
11.) Add about 3/4 of the cheese to the soup mixture stirring often until melted.
12.) Mix in noodles, black pepper and stir well.
13.) Lightly coat casserole dish with Pam.
14.) Spread noodles and cheese sauce evenly in pan.
15.) Crumble the baked toast evenly across the top.
16.) Add remainder of the cheese.
17.) Cover with tinfoil and bake for about 10-12 minutes.
18.) Remove tinfoil and bake for an additional 15 minutes or until golden brown and crunchy on top.
19.) Enjoy.
I know this isn't "real" mac & cheese per say, but it's a great way to have some comfort food without consuming 1/2 your daily caloric intake at once. The recipe actually turned out a lot better than I had expected. I went pretty heavy on the black pepper (~2Tbsp.) because I like my Mac & Cheese to have a nice peppery taste. Next time, I may use a little more milk or sour cream to make the cheese sauce a little more creamy. I'll probably add a bit more cheese as well. Give it a shot, add your own twists (or not) and let me know how you like it...
Thanks for posting it up! 
