Macaroni & Cheese
- 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 1/4 tsp table salt 1/4 tsp black pepper 2 Tbsp dried bread crumbs 2 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 add seasonings.
Add cheese mixture to pasta; mix well. Transfer 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.
Number of Servings: 8
Recipe submitted by SparkPeople user POPCORN901.
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 add seasonings.
Add cheese mixture to pasta; mix well. Transfer 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.
Number of Servings: 8
Recipe submitted by SparkPeople user POPCORN901.
Nutritional Info Amount Per Serving
- Calories: 244.5
- Total Fat: 2.4 g
- Cholesterol: 7.3 mg
- Sodium: 244.9 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 1.6 g
- Protein: 14.0 g
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