Core Whole Wheat Macaroni and Cheese
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.
Yield: 6 Ready in 45 minutes
1 people trying soon
Verified by stevemur
|1 sprayButter Cooking Spray; enough to coat|
|12 ouncesPasta, Whole Wheat, uncooked; elbow macaroni|
|5 sliceKraft FREE Singles American Cheese; torn into small pieces|
|4 ouncesKraft FREE Cheddar Cheese; shredded|
|3/4 cupfat-free evaporated milk|
|3/4 cupfat-free sour cream|
|1 tablespoonDijon mustard|
|1/8 teaspoonground nutmeg; or to taste|
Core Whole Wheat Macaroni and Cheese Preparation
Preheat oven to 350F. 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.
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