Core Whole Wheat Macaroni and Cheese

6 Servings
100% would make this recipe for Core Whole Wheat Macaroni and Cheese again.

We used non-fat cheeses and sour cream to slash calories and fat in this classic comfort food. A touch of Dijon mustard gives it a nice flavor boost.

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Core Whole Wheat Macaroni and Cheese Ingredients

1 spray Butter Cooking Spray enough to coat	3/4 cup fat-free sour cream
12 ounces Pasta, Whole Wheat, uncooked elbow macaroni	1 tablespoon Dijon mustard
5 slice Kraft FREE Singles American Cheese torn into small pieces	1/8 teaspoon ground nutmeg or to taste
4 ounces Kraft FREE Cheddar Cheese shredded	2 tablespoons Parmesan
3/4 cup fat-free evaporated milk

Instructions for Core Whole Wheat Macaroni and Cheese

Preheat oven to 350?F. Coat a 4-quart baking dish with butter cooking spray.

Cook macaroni according to package directions but without added salt and oil; drain and transfer to a large bowl. While macaroni is still hot, stir in American and cheddar cheeses; stir until cheese melts. Add milk, sour cream, mustard and nutmeg; mix well to combine.

Transfer mixture to prepared baking dish and top with grated topping. Bake until top is golden, about 30 to 35 minutes. Yields about 1 1/2 cups per serving.

http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=103661

Main Ingredient: PastaCuisine: American