I began with the recipe off the back of Kraft's box. As with almost all recipes, I can never let well enough alone! I had to mix up the pasta, change proportions, and add Tabasco (of course!). The result is ten times better than Kraft's version!

I completely revised the recipe in August, 2011 to reduce fat and calories. This is the tasty result of that update. I think it's not "as good as" the first one---it's "BETTER THAN"! ENJOY!!
Serves 8

1 cup tubular pasta like ziti or penne
1 package Kraft Deluxe Macaroni and Cheese (with 2% milk)
1 teaspoon olive oil
1 cup skim or 2% low-fat milk
3/4 cup low fat sour cream or yogurt
Dash Tabasco sauce -- optional
1 cup shredded Cheddar cheese -- divided
teaspoon ground nutmeg
1 tablespoon wheat germ or dry bread crumbs
1/2 teaspoon Hungarian paprika

Preheat oven to 350 degrees; grease a 2-quart casserole or baking dish.

Cook ziti or penne and elbows from the Kraft's package in boiling salted water with olive oil added until al dente. Drain thoroughly and transfer to a large mixing bowl. Add the contents of Kraft's cheese packet; mix well. Stir in milk, sour cream and Tabasco; mix well. Add one-half of the shredded cheese and mix well.

Pour mixture into prepared casserole and top with remaining shrredded cheese and wheat germ or breadcrumbs. Sprinkle with paprika and bake 35-40 minutes or until lightly browned and bubbling. Let sit 10 minutes before serving.

Nutrition Information per 1 cup serving 420 Calories
Sugars 4 g; Total Carbohydrates 54 g; Fat 27g; Sodium 860 mg; Cholesterol 15 mg; Protein 13 g; Fiber 2 g; P Potassium 225 mg

Copyright 2011 Carol Stevens, Shaboom's Kitchen, All Rights Reserved