Whole-Wheat Macaroni and Cheese
- Total Time
We used non-fat cheeses and sour cream to slash calories and fat in this classic comfort food recipe. A touch of Dijon enhances the flavor.
cooking spray1 spray(s)
uncooked whole wheat pasta12 oz, elbow macaroni
low fat American cheese single(s)4 oz, torn into small pieces
shredded fat-free Cheddar cheese4 oz
fat free evaporated milk¾ cup(s)
fat free sour cream¾ cup(s)
Dijon mustard1 Tbsp
ground nutmeg⅛ tsp, or to taste
grated Parmesan cheese2 tsp
- Preheat oven to 350ºF. Coat a 4-quart baking dish with cooking spray.
- Cook macaroni according to package directions; 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.
- 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.