Ingredients
2 cups uncooked whole wheat elbow macaroni3 tablespoons chopped onion2 tablespoons butter3 tablespoons all-purpose flour1-1/2 cups fat-free milk2 cans (6 ounces each) lump crabmeat, drained1 cup reduced-fat sour cream1/2 cup shredded Swiss cheese1/2 teaspoon salt1/2 teaspoon ground mustard1 cup shredded fat-free cheddar cheese, divided
Preparation
Cook macaroni according to package directions.
Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.
Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
