Ingredients
2 cups uncooked elbow macaroni1/4 cup butter, cubed1/3 cup all-purpose flour1-1/2 cups fat-free milk1/4 cup reduced-sodium chicken broth1 cup fat-free sour cream1/2 pound reduced-fat process cheese (Velveeta), cubed1/4 cup grated Parmesan cheese1/2 teaspoon ground mustard1/2 teaspoon pepper2 cups shredded reduced-fat cheddar cheeseMinced chives, optional
Preparation
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard and pepper until smooth.
Drain macaroni; stir in cheddar cheese. Transfer to a 13x9-in. baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with chives if desired.
