 |
Prep Time: 18 Minutes Cook Time: 40 Minutes |
Ready In: 58 Minutes Servings: 8 |
|
This is a nice light meal. It has alot of fat free products that do not take away from the great flavor. This is a great light meal or side dish, enjoy! Ingredients:
12 ounces uncooked elbow macaroni |
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 grated parmesan cheese |
Directions:
1. Preheat over to 350 Degrees.
2. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl.
3. While pasta is still hot, stir in sour cream; set aside.
4. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding).
5. 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.
6. Add cheese mixture to pasta; mix well.
7. Tranfer to a 4 quart casserole dish.
8. Combine bread crumbs and parmesan cheese; sprinkle over pasta.
9. Bake until top is golden, about 30 minutes.
10. Yields about 1 cup per serving.
|
|