Mac & Cheese "The Healthy Version"

By LoisD

Points 5
Servings 8 (approx. 1 cup per serving)

Ingredients

• 12 oz uncooked macaroni, elbow type
• 1/2 cup fat-free sour cream
• 12 oz fat-free evap milk
• 8 oz low-faat cheddar or colby cheese
• 1 tbsp Dijoon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 2 tbsp dried bread crumbs
• 2 tbsp grated parmesian cheese

Preparation

Step 1

Prehead oven to 350

Cook past ccording 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 mediium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constandtly 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 parmesian cheese; sprinikle over pasta.

Bake until top is golden, about 30 minutes.

Yeilds about 1 cup per serving