Macaroni and Cheese

Stressed?  Here's a healthy version of a great comfort food!

12 oz  Uncooked whole grain macaroni, elbow style

1/2 c  Fat-free sour cream

12 oz  Fat-free evaporated skim milk

8 oz  Low-fat shredded cheddar cheese

1 T  Dijon mustard

1/4 tsp  Salt

1/4 tsp Pepper

1/8 tsp Nutmeg

2 T  Dried bread crumbs

2 T  Grated Parmesan cheese

Cook pasta according to package directions, without added 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.  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; mix well.  Transfer to a 4 qt casserole dish.  Combine bread crumbs and Parmesan cheese, sprinkle over pasta.  Microwave about 10 minutes, or until warmed through.

Serves 8.  Per 1 cup serving:  291 calories, 6 g fat, 3 g saturated fat, 14 mg cholesterol, 436 mg sodium, 41 g carbohydrate, 1 g fiber.

Recipe adapted from WeightWatchers.com