Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Kids can help make it
Meal Type: Entree
Ingredients
12 oz Uncooked macaroni, elbow-type
1/2 cup Fat-free sour cream
12 oz Fat-free evaporated milk
8 oz Low-fat cheddar or colby cheese, shredded
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
Preparation
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 3-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.
Cook's Notes
Nutrition Information