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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a WW recipe and its so good!!!!! Ingredients:
12 ounces elbow macaroni, uncooked |
1/2 cup nonfat sour cream |
12 ounces fat-free evaporated milk |
8 ounces low-fat cheddar cheese or 8 ounces colby cheese, shredded |
1 tablespoon dijon mustard |
1/4 teaspoon table salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
2 tablespoons dried breadcrumbs |
2 tablespoons fresh parmesan cheese, grated |
Directions:
1. Preheat oven to 350ºF.
2. 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.
3. 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.
4. Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
6. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
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