Pasta: 6 pt. Macaroni & Cheese
Source of Recipe
www.cooken.com
List of Ingredients
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat shredded cheddar cheese
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 cheeseRecipe
Preheat oven to 350¼F. 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 4-quart casserole dish.
Combine bread crumbs and Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes.
Chef Tips - We renovated Macaroni and Cheese by:Using fat-free sour cream instead of regular. Swapping evaporated fat-free milk for regular milk. Opting for reduced-fat cheddar cheese instead of the full-fat variety.
Serves | 8; Yields about 1 cup per serving.
POINTS per serving | 6
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