Whole wheat macaroni and cheese
10
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This lightened-up family favourite uses non-fat cheeses and sour cream and boosts its flavour with a hint of Dijon mustard.
Ingredients
Uncooked whole wheat pasta
12 oz, elbow macaroni
Cold-pack American cheese food
4 oz
Low-fat shredded cheddar cheese
4 oz
Fat free evaporated milk
¾ cup(s)
Fat free sour cream
¾ cup(s)
Dijon mustard
1 tbsp(s)
Ground nutmeg
⅛ tsp(s), or to taste
Instructions
1
Preheat oven to 350ºF. Coat a 4-quart baking dish with cooking spray.
2
Cook macaroni according to package directions but without using oil; drain and transfer to a large bowl. While macaroni is still hot, stir in American and cheddar cheeses; stir until cheese melts. Add milk, sour cream, mustard and nutmeg; mix well to combine.
3
Transfer mixture to prepared baking dish and top with grated topping. Bake until top is golden, about 30 to 35 minutes. Yields about 1 1/2 cups per serving.
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