- 6
- 18 mins
- 58 mins
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(0 Votes)
Ingredients
- 12 oz. uncooked elbow macaroni:
- 1/2 c. fat-free sour cream
- 12 oz. fat-free evaporated milk
- 8 oz. low-fat shredded cheddar cheese
- 1 tbs. dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp. dried bread crumbs
- 2 tbsp. grated Parmesan cheese
Preparation
Step 1
1. Preheat oven to 350 degrees
2. Cook past according to package. Drain and while pasta is still hot add sour cream.
3. Heat milk in a small saucepan over med. heat until tiny bubbles appear just around the edges ( known as scalding). Reduce heat to low, add cheese and summer until cheese melts, stirring constantly with a wire whisk, about 2 minues. remove from heat and stir in mustard, salt, pepper.
4. Add cheese mixture to pasta; mix well. Transfer to a 4 qt. casserole dish.
5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
6. Bake until top is golden, about 30 mins. Yields about 1 c. per serving.
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