Ingredients

2 cups uncooked whole-wheat elbow macaroni
1 tablespoon butter or margarine
1 onion, finely chopped
1 garlic clove, minced
1/2 teaspoon paprika
1 small red bell pepper, finely sliced
1 small green bell pepper, finely sliced
Salt and freshly ground black pepper, to taste
1 1/2 cups low-fat milk
1/4 cup grated Parmesan cheese
1 cup shredded reduced-fat, sharp or extra-sharp Cheddar cheese
1/2 cup fat-free sour cream

Directions

Cook macaroni according to package directions. Drain and place in large saucepan. In medium saucepan over low heat, combine butter, onion and garlic. Cook until slightly translucent. Add to macaroni and turn to low heat. Mix in paprika, bell peppers, salt and black pepper, to taste. Gradually add milk. Cook, stirring constantly, for 10 minutes. Add Parmesan and cheddar cheeses and sour cream and stir until well blended. Remove from heat when cheese is melted. Serve immediately. Makes 8 servings.

Nutrition information per serving: 198 cal., 6 g total fat (4 g saturated fat), 27 g carbo., 11 g pro., 3 g dietary fiber, 93 mg sodium.