Monday, April 5, 2010

Baked Mac N Cheese

Original recipe was double this! Neither of us thought this was very flavorful.

  • 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
  1. Preheat oven to 350ºF.
  2. 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.
  3. 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.
  4. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
  5. Bake until top is golden, about 20-30 minutes.
Makes 4 servings

  1. 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

No comments:

Post a Comment