Core Whole Wheat Macaroni and Cheese

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

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.


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

Original recipe makes 6



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.

Verified by stevemur
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Calories Per Serving: 277 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
gbolton323 8y ago

[I made edits to this recipe.]
gbolton323 8y ago

[I made edits to this recipe.]
gbolton323 8y ago

[I posted this recipe.]
gbolton323 8y ago

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