Baked Macaroni and Cheese

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Baked Macaroni and Cheese

3.7 of 5 (219)
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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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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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  • Very Good
    24 of 24 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
    23 of 23 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
    20 of 21 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
    18 of 19 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
    11 of 11 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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