Macaroni & Cheese
- Ready In:
- 58mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 340.19 g uncooked elbow macaroni
- 118.29 ml nonfat sour cream
- 340.19 g fat-free evaporated milk
- 226.79 g low-fat cheddar cheese or 226.79 g colby cheese, shredded
- 14.79 ml Dijon mustard
- 1.23 ml table salt
- 1.23 ml black pepper
- 0.61 ml ground nutmeg
- 29.58 ml dried breadcrumbs
- 29.58 ml grated parmesan cheese
directions
- Preheat over 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 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.
- Tranfer to a 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.
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Reviews
-
I tried making this last night and had an issue with the sauce. After the milk was warmed the cheese didn't melt properly, it clumped and did not blend into the sauce. This may have been something I did. I will come back later and try making this again. I ended up removing the cheese and adding some processed cheese to the warmed milk.
RECIPE SUBMITTED BY
Live in Westchester County NY. I am a WW employee and a office manager and i love to bake. I am trying to love cooking but not as much as backing