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

INGREDIENTS

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

DIRECTIONS

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.