Low-Fat Macaroni And Cheese

Ingredients:

12 oz. whole wheat elbow macaroni
1/2 cup fat-free sour cream 
12 oz. fat-free evaporated milk 
8 oz. low-fat cheddar or colby cheese 
1 Tbsp Dijon mustard 
1/4 tsp table salt 
1/4 tsp black pepper 
1/8 tsp ground nutmeg 
2 Tbsp dried bread crumbs 
2 Tbsp grated Parmesan cheese

Directions:

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish.

Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.