Whole-wheat macaroni and cheese
uncooked whole wheat pasta
12 oz, elbow macaroni
low fat American cheese single(s)
4 oz, torn into small pieces
shredded fat-free Cheddar cheese
fat free evaporated milk
fat free sour cream
⅛ tsp, or to taste
grated Parmesan cheese
- 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.