baked mac and cheese
| 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 |
- * Preheat oven to 350ºF.
- * 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 3-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.
Pasta, Side Dish
| Nutrition Facts | ||||||
Serving Size 134.5g |
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Amount Per Serving |
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Calories 355 Calories from Fat
123 |
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% Daily Value* |
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Total Fat
13.7g 21%
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Saturated Fat
8.1g 40%
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Cholesterol
42mg 14%
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Sodium
356mg 15%
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Total Carbohydrates
40.5g 14%
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Dietary Fiber
1.5g 6%
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Sugars
6.8g |
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Protein
16.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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