Whole-wheat macaroni and cheese
8
Points®
Total time: 1 hr 3 min • Prep: 15 min • Cook: 48 min • Serves: 6 • Difficulty: Easy
Mac and cheese is definitely always a good choice. Especially when it's this delicious—and is a better-for-you version. We used non-fat cheeses (American and Cheddar) and sour cream to slash calories and fat in this fun twist on a classic comfort food recipe. Plus, the whole wheat pasta is packed with tons of nutrients and a touch of Dijon mustard enhances the flavor. After you've thoroughly mixed the ingredients, top with grated Parmesan cheese for a crunchy topping. Leave the baking dish in the oven for 30-35 minutes, and then get ready to dig into a cozy meal you'll want to revisit.
Ingredients
Cooking spray
1 spray(s)
Uncooked whole wheat pasta
12 oz
Low fat American cheese
4 oz
Shredded fat free Cheddar cheese
4 oz
Fat free evaporated milk
0.75 cup(s)
Fat free sour cream
0.75 cup(s)
Dijon mustard
1 Tbsp
Ground nutmeg
0.125 tsp
Grated Parmesan cheese
2 tsp
Instructions
1
Preheat oven to 350ºF. Coat a 4-quart baking dish with cooking spray.
2
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.
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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