12 oz. uncooked macaroni, elbow-type
1/2 C. fat-free sour cream
12 oz. fat-free evaporated milk
8 oz. low-fat shredded chedder cheese
1 T. dijon mustard
1/4 tsp. table salt
1/4 tsp. black pepper
1/8 tsp. ground nutmeg
2 T. dried bread crumbs
2 T. grated parmesan cheese

Preheat oven to 350F. 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, and 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.