Macaroni & Cheese

Serves: 8
WW Points per serving: 6

Prep Time: 18 Minutes
Cook Time: 40 Minutes

12 oz. Uncooked Macaroni, elbow-type
1/2 cup Fat-Free Sour Cream
12 oz. Fat-Free Evaporated Milk
8 oz. Lowfat Shredded Cheddar Cheese
1 tbsp. Dijon Mustard
1/4 tsp. Black Pepper
1/4 tsp. Table Salt
1/8 tsp. Ground Nutmeg
2 tbsp. Dried Bread Crumbs
2 tbsp. Grated Parmesan Cheese

Preheat oven to 350 degrees.

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 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 4-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.