Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: American
Meal Type: Entree
Ingredients
12 oz Uncooked elbow macaroni
1/2 cup Fat-free sour cream
12 oz Fat free evaporated milk
8 oz Low fat shredded cheddar cheese
1 tbsp Dijon mustard
1/4 tsp Salt
1/4 tsp Pepper
1/8 Ground nutmeg
2 tbsp Dried bread crumbs
2 tbsp Grated parmesan cheese
Preparation
Preheat over to 350.
Cook pasta according to package directions; drain and transfer to a large bowl. While pasta is hot, stir in sour cream; set aside.
Heat milk in a 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 occasionally 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 about 30 minutes until top is golden.
Cook's Notes
5 WW pts
Nutrition Information