Macaroni & Cheese

Total Time: 58 mins
Preparation Time: 18 mins
Cook Time: 40 mins

Ingredients

• Servings: 8


• 12 ounces uncooked elbow macaroni


• 1/2 cup nonfat sour cream


• 12 ounces fat-free evaporated milk


• 8 ounces low-fat cheddar cheese or 8 ounces colby cheese, shredded


• 1 tablespoon dijon mustard


• 1/4 teaspoon table salt


• 1/4 teaspoon black pepper


• 1/8 teaspoon ground nutmeg


• 2 tablespoons dried breadcrumbs


• 2 tablespoons grated parmesan cheese

Recipe

• 1 preheat over to 350 degrees.


• 2 cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl.


• 3 while pasta is still hot, stir in sour cream; set aside.


• 4 heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding).


• 5 reduce heat to low, add cheese and simmer until cheese melts; stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.


• 6 add cheese mixture to pasta; mix well.


• 7 tranfer to a 4 quart casserole dish.


• 8 combine bread crumbs and parmesan cheese; sprinkle over pasta.


• 9 bake until top is golden, about 30 minutes.


• 10 yields about 1 cup per serving.