Saturday, November 26, 2011

Baked Macaroni and Cheese- Serves 8

You will need:                                                            Ingredients:
4 quart Pyrex baking dish                                             3 cups elbow macaroni
2 saucepans                                                               1/2 cup fat free sour cream
Wire whisk                                                                  1 (12oz) can fat free evaporated
Oven                                                                                   milk
Stove                                                                          2 cups reduced fat shredded
Large bowl                                                                          cheddar cheese
Strainer                                                                       1 tablespoon Dijon mustard
                                                                                   1/4 teaspoon salt
                                                                                   1/4 teaspoon black pepper
                                                                                   2 tablespoons plain dried bread
                                                                                   2 tablespoons Parmesan cheese
                                                                                   Cooking spray

1. Preheat oven to 350 degrees F. Spray baking dish with cooking spray.

2. Cook the macaroni according to the package instructions, omitting the salt/oil. Drain and transfer to a large bowl and stir in the sour cream.

3. Heat the evaporated milk until tiny bubbles appear just around the edge; do not boil. Reduce the heat to low and gradually whisk in the cheese.

4. Cook, whisking constantly, until the cheese is melted. Remove from the heat and stir in the mustard, salt and pepper.

5. Add the milk mixture to the macaroni mixture, stirring until blended.

6. Combing the bread crumbs and Parmesan cheese and sprinkle over the casserole. Bake until the casserole is bubbly and the top is golden. This typically takes about 30 minutes.

Serving size: 1 cup
Weight Watchers: 6 points
Weight Watchers Points Plus: 8 points
Calories: 298

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