Macaroni and Cheese
Preparation Time: 18 min
Cooking Time: 40 min
12 oz Whole Wheat Elbow Macaroni
1/2 cup(s) Fat-Free Sour Cream
12 oz. Fat-Free Evaporated Milk
8 oz Low-Fat Cheddar or Colby Cheese
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 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.