Well, not quite what I was expecting. I am a big fan of mac and cheese, but I completely ran out of cheddar cheese and had to supplement the tablespoonful that actually did have with mozzarella and it definitely didn’t work well. There was not a lot of “cheese” to this mac and cheese. I’m sure it would be great wth the right kind of cheese, but this wasn’t very good with my hodge-podge of cheese.
Ingredients 12 oz uncooked macaroni, elbow-type 1/2 cup(s) 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
Preparation
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. Yields about 1 cup per serving.