main meals

POINTS® Value: 5
Servings: 8
Preparation Time: 18 min
Cooking Time: 40 min
Level of Difficulty: Easy

This rich, creamy mac and cheese was a shoo-in for this week's "Family-Friendly" recipe series.


	12 oz uncooked macaroni, elbow-type
	1/2 cup(s) 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

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.

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