Nutritional Info

Nutrition Facts

Serving Size 1 (190g)

Calories 284
Calories from Fat 219 (77%)
Amount Per Serving %DIV
Total Fat 24.3g 37%
Saturated Fat 14.1g 71%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 40.4mg 13%
Sodium 84.4mg 4%
Potassium 272.1mg 6%
Total Carbohydrate 8.4g 3%
Dietary Fiber 0.1g 0%
Sugars 2g
Protein 5.8g 12%

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Recipe Description
My kids absolutely love the crunchy cornflake topping used in this casserole. It adds a layer of surprising texture to an otherwise creamy, and cheesy dish.
Prep time
10 min
Cook time
28 min
Ready In
38 min


Serves Tool

Serves To:USMetric
4 Cup(c)  cooked elbow macaroni
2 Cup(c)  reduced fat cheddar cheese, shredded
1/4 Cup(c)  cornflake crumbs
1 Cup(c)  non fat sour cream
1 1/2 Cup(c)  non fat milk
1/2 Teaspoon(t)  kosher salt
1/2 Teaspoon(t)  paprika
1 Teaspoon(t)  dry mustard
3 Tablespoon(T)  unbleached, all purpose white flour
1 Tablespoon(T)  unsalted butter



Coat a 2 quart casserole with nonstick spray. Preheat the oven to 350° F. Melt the butter in a medium saucepan. Stir in the flour, mustard, paprika and salt. Slowly pour in the milk, whisking all the while until there are no lumps of flour. Continue to stir with the whisk, raise the heat, and cook until the milk bubbles and thickens. Remove from the stovetop and stir in the sour cream, egg, and cheese. Toss the macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 minutes, or until bubbly around the edges.


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