Light Mac N Cheese

By lindybug

Ingredients

• 12 oz uncooked elbow macaroni
• 1/3 cup reduced fat sour cream
• 1 (14 oz) can diced tomatoes, drained
• 1 (12 oz) can evaporated fat free milk or 1 1/2 cups nonfat milk
• 4 oz reduced fat cheddar cheese, shredded (1 cup)
• 2 tsp Dijon mustard
• 1/2 tsp ground black pepper
• 1/8 tsp nutmeg
• 2 Tbsp dry bread crumbs
• 2 Tbsp Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350 degrees. Cook pasta according to pkg directions. Drain, reserve 1/3 cup of the pasta water and transfer pasta to a large bowl. While pasta is still hot, stir in sour cream, reserved pasta water and diced tomatoes. Set aside.

2. Scald milk by heating in a medium saucepan over medium heat until tiny bubbles just appear around the edges. Add cheese, mustard, pepper and nutmeg and simmer, stirring constantly until cheese melts.

3. Fold cheese mixture into pasta and transfer to a casserole dish (mixture will be thin but will thicken as it bakes). Mix together bread crumbs and Parmesan and sprinkle over pasta. Bake uncovered 20-25 min. or until top is golden brown.