Yields
4 servings
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ingredients
½
cup lowest fat mayo (125 mL)
½
cup non-fat sour cream (125 mL)
½
tsp Mrs. Dash Garlic and Herb Seasoning
1 ½
lb(s) or 675 g precut mixed veggies
2
cup elbow macaroni (500 mL)
2
Tbsp butter (30 mL)
2
Tbsp flour (30 mL)
½
tsp ground white pepper (2.5 mL)
2
cup 1% milk (500 mL)
2 ½
cup shredded lower-fat sharp or old cheddar cheese (625 mL)
½
cup grated parmesan (125 mL)
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directions
Step 1
Mix together mayonnaise, sour cream and spice in a small mixing bowl to make veggie dip. Let stand in fridge.
Step 2
Arrange veggies on a serving plate. Eat veggies while preparing rest of meal to stave off hunger.
Step 3
Cook the macaroni for 7 minutes.
Step 4
Drain and return to pot.
Step 5
Toss with a tiny bit of olive oil, to avoid sticking when refrigerated, and transfer to a bowl overnight (you can cook this all at the same time, if you have the time).
Step 6
Melt butter in a large saucepan at medium heat.
Step 7
Whisk in flour and add pepper.
Step 8
Whisk in milk gradually and stir constantly until it just comes to a boil.
Step 9
Add cooked macaroni and toss until very hot.
Step 10
Remove pan from heat and add cheese.
Step 11
Stir constantly, until the cheeses melt, and it becomes smooth.