Baked Mac and Cheese
♦ 12 ounces elbow macaroni, uncooked
♦1/2 cup nonfat sour
♦ 12 ounce fat-free evaporated milk
♦ 8 ounces low-fat cheddar cheese or Colby cheese, shredded
♦ tsp Dijon mustard
♦1/4 tsp. table salt
♦1/4 tsp. black pepper
♦1/8 teaspoon ground nutmeg
♦12 tablespoons dried breadcrumbs
♦12 tablespoons fresh parmesan cheese, grated
Preheat oven to 350°F.
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 around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a 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.
By: Yomari b. Cruz-DeWeese MS, RD, LD/N, Dietitians Adapted from www. Fitnessfreebies.com, webmd, americanheart.org |