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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: 13.2 g

View full nutritional breakdown of Baked Macaroni and Cheese calories by ingredient
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Baked Macaroni and Cheese

Submitted by: BSING46
Baked Macaroni and Cheese

Introduction

Rich macaroni and cheese explodes with flavor for 2/3 of the dish's usual fat content. Rich macaroni and cheese explodes with flavor for 2/3 of the dish's usual fat content.
Number of Servings: 8

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






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Member Ratings For This Recipe


  • Good
    94 of 98 people found this review helpful
    I looked at the nutritional info -- seemed WAY OFF to me. So, I entered the ingredients into the recipe calculator and they WERE way off! Calories weren't 165.7 -- they were 261.3! Carbs weren't even close to 16.6 g -- they were 41g! Next time, won't put in Dijon Mustard. - 5/22/08

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  • Very Good
    40 of 44 people found this review helpful
    Great Recipe. But the calories were way off for me. I did make some minor changes. I used 10 oz of cheese instead of 8, RF sour cream and RF Ritz crakers instead of bread crumbs & Brilla Plus Pasta. I only got 6 servings at 1 cup a serving. My calories were 322, carbs 36, fat 8, & protien 25 - 5/22/08

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  • Very Good
    20 of 20 people found this review helpful
    This is actually a Weight Watcher recipe. I have been making it for years and my husband loves it. One thing I do different however is reduce the mustard. 1 Tbsp was way too much for my family. But I do not suggest leaving the mustard out altogether as it helps give the dish some sharpness. - 6/16/09

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  • Very Good
    19 of 19 people found this review helpful
    I added 1/2 cup more milk as I thought it was dry. I wish I would have added even another 1/2 cup.
    I made two of them, one with broccoli in it and a little more cheese. That one was excellent! - 5/15/08

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  • Very Good
    17 of 18 people found this review helpful
    I added some extra sour cream and a couple of tablespoons low-fat cream cheese to mine, then covered it when baking. This kept it from being dry and added a creaminess to it. Almost as good as moms! - 2/20/09

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  • Good
    16 of 17 people found this review helpful
    Made this last night and my daughter loved it, but not my son. I didn't have dijon mustard so I put in spicy brown mustard. It was good and I'll make again but I will reduce the mustard to a tsp, add more milk and cover when I bake. - 2/17/09

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  • Very Good
    10 of 10 people found this review helpful
    This was very good. However, based on everyone's comments I checked the calories and I came up with 311! Big difference. - 6/29/09

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  • 9 of 9 people found this review helpful
    Nutrional info off... yes - check the ingredients details. It says 1.5 cups elbow macaroni. Cooked or not, that doesn't equal 12 oz uncooked! That's a lot of carb... - 8/27/09

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  • 9 of 10 people found this review helpful
    I made this and it received mixed reviews. My husband loved it but my son, who wants Mac and Cheese for every meal, didn't like it. I probably will not make it again. - 6/22/09

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  • Very Good
    9 of 9 people found this review helpful
    This has become one of my favorite recipes from this site--I haven't had any problems with it any of the times that I made it, and it is definitely a staple in my kitchen. - 11/30/08

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  • Very Good
    6 of 7 people found this review helpful
    I thought this recipe was pretty tasty. I took some of the other comments suggestions and used celery salt instead of regular salt and ricotta cheese (part skim) instead of sour cream. I will definitely make this again! - 6/16/09

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  • O.K.
    6 of 6 people found this review helpful
    I was actually quite disappointed with this recipe. I will give it another try but add a bunch of veggies, I think it'd be much better as a pasta veggie bake with cheese... - 4/14/09

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  • Good
    6 of 6 people found this review helpful
    I made this for my husband and I last night, and he really liked it. I thought it was ok. It needs something a little extra, I'm just not sure what that is. It could also be creamier--that's what I miss about regular mac & cheese, the yummy creaminess that I've got to stay away from now... - 8/7/08

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  • Very Good
    6 of 6 people found this review helpful
    I really enjoyed it. I think I would cover it before baking next time, though, it was a bit dry. - 6/2/08

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  • Incredible!
    5 of 6 people found this review helpful
    For those of you who found it a little bland or dry, add a little extra sour cream and some paprika, the paprika with the mustard is great and the extra sour cream helps it to taste more creamy ~ worth the few more calories to me. - 6/4/09

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  • Incredible!
    5 of 5 people found this review helpful
    I made it for my family last night and they loved it. My son ate so much of it and he kept saying how good it was. It was a little too much mustard for me, but overall I think it was wonderul and will be making it many more times! Thanks so much for shaing this receipe! - 6/23/08

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  • Good
    5 of 6 people found this review helpful
    Used whole wheat elbow mac, cheddar & mozz cheeses, added diced tomatos & shredded carrots, Ritz reduced fat crackers in leu of bread crumbs, garlic herb seasoning to top & extra sprinkling of cheeses to top. Still bland. Ate w/ chipotle chicken was awesome, will ADD in next time & maybe broccoli! - 6/2/08

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  • Very Good
    5 of 5 people found this review helpful
    I liked this a lot! It was easy to make and even my company liked it. The only down side is the leftovers didn't taste nearly as good.... not that there was a lot left. Thanks for a great recipe! - 5/20/08

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  • 5 of 5 people found this review helpful
    Tasted good somehow but the consistency was strange. Don't know what I did wrong - 5/16/08

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  • Incredible!
    4 of 5 people found this review helpful
    So goood!!! Will make it again - 5/22/08

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  • Incredible!
    4 of 4 people found this review helpful
    I loved this recipe and we are now big fans! We added extra broccoli and stewed tomatoes to this deal and it's finger lickin good! - 5/22/08

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  • Incredible!
    4 of 4 people found this review helpful
    My family loved it. I would add more milk though to make more creamy. Will make again. - 5/19/08

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  • Incredible!
    4 of 4 people found this review helpful
    OMG this was soooo good. I loved it. I will make it many, many times over and over again. I added some peas and used whole wheat penne.... excellent!!! - 5/18/08

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  • Bad
    4 of 5 people found this review helpful
    IT was bland and grainy. Not my favorite low-cal dish but thanks for the suggestion. It makes for a good base. I think it gets grainy if you keep the milk on the heat too long, it needs to be cheesier too. - 5/18/08

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  • Incredible!
    4 of 4 people found this review helpful
    Very cheesy just like my little one likes it! - 5/17/08

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