Baked Mac n Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 oz uncooked Barilla Elbow macaroni1/2 cup(s) fat-free sour cream12 oz fat-free evaporated milk8 oz low-fat cheddar or colby cheese1 tbsp Dijon mustard1/4 tsp table salt1/4 tsp black pepper1/8 tsp ground nutmeg2 tbsp dried bread crumbs2 tbsp grated Parmesan cheese
Preheat oven to 350ºF.
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.
About 1 cup per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JHOLLAND64.
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.
About 1 cup per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JHOLLAND64.
Nutritional Info Amount Per Serving
- Calories: 273.3
- Total Fat: 1.9 g
- Cholesterol: 12.1 mg
- Sodium: 533.4 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 1.6 g
- Protein: 19.7 g
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