12 oz. uncooked macaroni, elbow-type
\n1\/2 C. fat-free sour cream
\n12 oz. fat-free evaporated milk
\n8 oz. low-fat shredded chedder cheese
\n1 T. dijon mustard
\n1\/4 tsp. table salt
\n1\/4 tsp. black pepper
\n1\/8 tsp. ground nutmeg
\n2 T. dried bread crumbs
\n2 T. grated parmesan cheese<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n