Macaroni and Cheese
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Ingredients
- 12 oz uncooked macaroni, elbow-type
- 1/2 c. fat-free sour cream
- 12 oz fat-free evaporated milk
- 8 oz low-fat cheddar or colby cheese, shredded
- 1 T. Dijon mustard
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 2 T. dried bread crumbs
- 2 T. grated Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
- # Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). 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.
- Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish.
- Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
- Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
- 12 oz uncooked macaroni, elbow-type
- 1/2 c. fat-free sour cream
- 12 oz fat-free evaporated milk
- 8 oz low-fat cheddar or colby cheese, shredded
- 1 T. Dijon mustard
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 2 T. dried bread crumbs
- 2 T. grated Parmesan cheese
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