Macaroni and Cheese (Makeover)

Ingredients

• 8 oz elbow macaroni uncooked
• 0.5 cup cream fat-free sour
• 2 cups skim milk fat-free (skim)
• 2 tablespoons dehydrated onion dried minced finely chopped
• 3 tablespoons flour all-purpose
• 1 teaspoon mustard yellow
• 0.5 teaspoon lawry's seasoned salt 
• 0.3 teaspoon ground pepper red (cayenne)
• 0.3 teaspoon pepper black
• 8 oz sharp cheddar cheese shredded reduced-fat
• 2 tablespoons breadcrumbs plain
• 2 tablespoons parmesan cheese grated
• 2 teaspoons vegetable oil 

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan
• glass baking pan

Directions

1. In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; stir in sour cream. Cover to keep warm.
2. Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, onion, flour, mustard, seasoned salt, red pepper and black pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens.
3. Remove from heat. Stir in cheese until melted.
4. Add cheese sauce to cooked macaroni mixture; mix well. Spoon into baking dish. In small bowl, mix topping ingredients until crumbly.
5. Sprinkle over casserole.
6. Bake 20 to 25 minutes or until edges are bubbly.