main meals

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

Instructions

• 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.