Macaroni and cheese is a legend as a comfort food ... and as a high-fat dish. This great alternative allows you to make a great tasting macaroni and cheese dish and it's lo-fat. You can dress this recipe up or keep it simple, whatever your tastebuds desire!
Preheat the oven to 375ºF and spray a 2-quart casserole dish with nonstick cooking spray.
Bring a large pot of salted water to a boil.
Add the macaroni to the boiling water and cook about 7-9 minutes or until it is cooked al dente. Drain the macaroni and set aside.
In a 2-quart saucepan, whisk the olive oil and flour together over medium heat. Cook, whisking occasionally for 2 minutes.
Combine milk, water and sour cream, microwave for 2 minutes or heat on stovetop until hot, but not boiling.
Slowly whisk the milk mixture into the olive oil and flour roux. Whisk occasionally for five minutes to ensure that lumps don’t form.
Stir the Parmesan, Romano and Asiago cheeses into the milk mixture.
Season with salt and pepper.
Pour the macaroni into the prepared casserole dish.
Immediately pour the milk mixture over it and stir to combine.
Sprinkle the grated cheddar cheese on the top.
Sprinkle the chopped green onions over the cheese.
Sprinkle the bread crumbs over the onions.
Sprinkle paprika over the bread crumbs.
Bake, uncovered, for about 20 minutes or until the edges are bubbling and the top is golden brown.
Remove from the oven and let stand for 10 minutes before serving.