POINTS® Value |  7
Servings | 8
Preparation Time | 12 min
Cooking Time | 35 min
Level of Difficulty | Easy

This creamy, comfort food classic is part of our Perfectly Simple recipe series. Click here to view other recipes in this series.

1 pound uncooked macaroni, elbow-variety, regular or whole wheat
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
2 cup low-fat shredded cheddar cheese, sharp-variety
1 Tbsp Dijon mustard
1/2 tsp black pepper, freshly ground
1/4 tsp table salt
1/8 tsp ground nutmeg
2 Tbsp seasoned bread crumbs
2 Tbsp grated Parmesan cheese

Instructions


1. Preheat oven to 350ºF.
2. Cook pasta according to package directions (without added salt or fat). Drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
3. Scald evaporated milk by heating it in a small saucepan over medium heat until tiny bubbles just appear around the edges, about 3 minutes. Remove milk from heat and add cheddar cheese, mustard, pepper, salt and nutmeg to pan; stir until cheese melts.
4. Fold cheese mixture into pasta and transfer mixture to a 4-quart casserole dish. Combine bread crumbs and Parmesan cheese and sprinkle bread crumb mixture over pasta mixture.
5. Bake until top is golden brown, about 20 minutes. Yields about 1 1/4 cups per serving.