Categories: pasta

Ingredients

• 12 oz uncooked macaroni, elbow-type
• 1/2 cup fat-free sour cream
• 12 oz fat-free evaporated milk
• 8 oz low-fat cheddar or colby cheese, shredded
• 1 Tbsp Dijon mustard
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 2 Tbsp dried bread crumbs
• 2 Tbsp grated Parmesan cheese

Directions

1. Preheat oven to 350ºF.

2. 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.

3. 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.

4. Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish.

5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

6. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Email to a friend | Print this recipe | Back