Macaroni & Cheese

• 12 ounces uncooked elbow macaroni
• 12 cup nonfat sour cream
• 12 ounces fat-free evaporated milk
• 8 ounces low-fat cheddar cheese or 8 ounces colby cheese, shredded
• 1 tablespoon Dijon mustard
• 14 teaspoon table salt
• 14 teaspoon black pepper
• 18 teaspoon ground nutmeg
• 2 tablespoons dried breadcrumbs
• 2 tablespoons grated parmesan cheese

1. Preheat over to 350 Degrees.
2. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl.
3. While pasta is still hot, stir in sour cream; set aside.
4. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding).
5. 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.
6. Add cheese mixture to pasta; mix well.
7. Tranfer to a 4 quart casserole dish.
8. Combine bread crumbs and parmesan cheese; sprinkle over pasta.
9. Bake until top is golden, about 30 minutes.
10. Yields about 1 cup per serving.

elbow macaroni, nonfat sour cream, milk, cheddar cheese, mustard, salt, black pepper, ground nutmeg, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/macaroni-cheese-97056 (may not work)