Baked Mac n CheeseSubmitted by: OKQUILTMOM
Introduction1 cup per serving
3 pts per serving 1 cup per serving
3 pts per serving
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-I used just a sprinkle
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
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: 6
Recipe submitted by SparkPeople user OKQUILTMOM.
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I made this last night, and I thought it was really good. I had never made homemade baked mac & cheese before, and this was so simple, it had just enough cheese and just enough crusty top.. I added some light lean turkey sausage for just a little kick, and I turned out really good. Impressed! :) - 5/8/12