Macaroni and Cheese (low fat)

By michaelmeiner

Ingredients

• 12 ounces uncooked elbow macaroni
• 1/2 cup fat free sour cream
• 12 ounces fat free evaporated milk
• 8 ounces low fat shredded cheddar cheese
• 1 Tablespoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 2 Tablespoons dried breadcrumbs
• 2 Tablespoons grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Preheat oven to 350. Cook pasta. While pasta is still hot, stir in sour cream. Set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. 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 golden, about 30 minutes.