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.