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.