Sunday, April 14, 2013

Baked Macaroni & Cheese

We had a beautiful week this week and I thought of doing another pasta salad because for some reason, warm weather & pasta go together for me.  Instead, I stumbled upon this in my library of recipes & thought, why not?

Recipe from Spark People
Yields 8 servings
166 calories per serving

12 oz elbow macaroni, uncooked
1/2 c fat-free sour cream
12 oz fat free evaporated milk
8 oz reduced fat cheddar cheese, shredded
1 tbsp dijon mustard
1 tsp salt
1 tsp black pepper
1/8 tsp ground nutmeg
2 tbsp dried breadcrumbs
2 tbsp parmesan cheese, shredded

Preheat oven to 350.

Cook pasta according to package without added salt.
Drain & 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 around the edges.
Reduce heat to low, add cheese, and simmer until cheese melts stirring constantly with a whisk, about 2 minutes.
Remove from heat & stir in mustard, salt, pepper, & nutmeg.

Add cheese mixture to pasta; mix well.
Transfer to a casserole dish.

Combine breadcrumbs & parmesan cheese; sprinkle over pasta.

Bake for 30 minutes.

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