1 pound uncooked macaroni, elbow-variety, regular or whole wheat 1/2 cup fat-free sour cream 12 oz fat-free evaporated milk 2 cup low-fat shredded cheddar cheese, sharp-variety 1 Tbsp Dijon mustard 1/2 tsp black pepper, freshly ground 1/4 tsp table salt 1/8 tsp ground nutmeg 2 Tbsp seasoned bread crumbs 2 Tbsp grated Parmesan cheese

Ingredients

1	pound elbow macaroni
1/2	cup fat-free sour cream
12	oz fat-free evaporated milk
2	cup shredded cheddar cheese
1	tbsp Dijon mustard
1/2	tsp black pepper, freshly ground
1/4	tsp salt
1/8	tsp ground nutmeg
2	tbsp seasoned bread crumbs
2	tbsp grated Parmesan cheese

Directions

1. Preheat oven to 350ºF.
   
   
2. Cook pasta according to package directions (without added salt or fat). Drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
   
   
3. Scald evaporated milk by heating it in a small saucepan over medium heat until tiny bubbles just appear around the edges, about 3 minutes. Remove milk from heat and add cheddar cheese, mustard, pepper, salt and nutmeg to pan; stir until cheese melts.
   
   
4. Fold cheese mixture into pasta and transfer mixture to a 4-quart casserole dish. Combine bread crumbs and Parmesan cheese and sprinkle bread crumb mixture over pasta mixture.
   
   
5. Bake until top is golden brown, about 20 minutes. Yields about 1 1/4 cups per serving.
   
   

Categories

Appetizers

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium