MAC & CHEESE
‘Growing up in the South, mac and cheese was a must,’ says the Cooking Channel star (and Paula Deen’s son), who shares a healthier twist on the classic
GUILTLESS CHEESY MAC
Makes 8 servings
2 cups uncooked multigrain elbow macaroni
¾ cup (3 oz.) shredded cheddar cheese
¾ cup (3 oz.) shredded Parmesan cheese
½ cup skim milk
2 egg whites, lightly beaten
¼ cup reduced-fat sour cream
1 tbsp. Dijon mustard
¼ tsp. salt
¼ tsp. pepper
1 (16-oz.) bag frozen petite peas, thawed
1 cup finely chopped cauliflower
¼ cup soft whole-wheat bread crumbs
1. Preheat oven to 350.
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 1¼-quart casserole coated with cooking spray. Sprinkle crumbs on top. Bake 30 to 35 minutes or until golden and bubbly.
Deen’s show Not My Mama’s Meals airs Wednesdays at 9 p.m. on Cooking Channel.
The celeb event planner gives tips on hosting a Best Picture-themed get-together
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Woody Allen’s romantic comedy
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EXTREMELY LOUD & INCREDIBLY CLOSE
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