Baked Macaroni and Cheese

Baked Macaroni and Cheese
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 4.7 g
  • Cholesterol: 14.8 mg
  • Sodium: 438.3 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 13.3 g

Introduction

Rich macaroni and cheese explodes with flavor for 2/3 of the dish's usual fat content.

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

Directions

Preheat oven to 350F.
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

Number of Servings: 8


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