- 6 oz uncooked Healthy Harvest elbow pasta
- 1/4 cup fat-free sour cream
- 6oz fat-free evaporated milk (1/2 can)
- 4oz fat free cheddar cheese, shredded
- 1/2 Tbsp Dijon mustard
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 1 Tbsp dried italian bread crumbs
- 1Tbsp grated fat free 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.
- Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
- Bake until top is golden, about 20-30 minutes.
- Add cheese mixture to pasta; mix well. Transfer to a casserole dish (8x8) sprayed w/ cooking spray.
Calories 237
Fat 2g
Cholesterol 5mg
Sodium 716mg
Potassium 120mg
Carbs 41g
Fiber 4.5g
Sugars 7g
Protein 18.5g
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