Ingredients
- 1 pound uncooked elbow macaroni
- 1/2 cup low-fat or fat-free sour cream
- 12-ounce can evaporated skim milk
- 4 ounces grated sharp Cheddar (about 1/2 cup)
- 4 ounces grated Monterey Jack (about 1/2 cup)
- 2 tablespoons Dijon mustard
- 1/8 teaspoon ground nutmeg
- 1 to 2 drops hot sauce, optional
- Ground black pepper and salt
- 1/4 cup plain dry bread crumbs
- 1/4 cup grated Parmesan
Directions
Cook pasta according to package directions. Drain and transfer to a large bowl. While pasta is still hot, stir in sour cream and set aside.
Scald milk by heating in a small saucepan over medium heat until tiny bubbles just appear around the edges.
Add Cheddar and Monterey cheeses, mustard, nutmeg, hot sauce, pepper and salt to scalded milk. Simmer until cheese melts, stirring constantly.
Fold cheese mixture into pasta and transfer mixture to a serving platter.
Combine bread crumbs and Parmesan in a skillet over medium heat. Toast 1 to 2 minutes, until golden brown. Sprinkle mixture over macaroni and cheese and serve.
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By Chef #378352
Oakdale, CA
on June 08, 2010
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We had this for dinner last night and loved it!! takes no longer than the boxed stuff but vastly superior! I substituted 1 tsp chinese mustard because we were out of grey poupon--other than that we followed the recipe. I will make this again and teach my 10 year old also how to make this. Great stuff.
By herepiggy
KY
on March 02, 2010
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I'm not sure I get the other comments about this version of mac n' cheese...but I think for a quick and easy weeknight meal, this is delicious. I have made many versions of mac n'cheese -- some are gourmet and take quite a bit more effort than this version but I save the more complicated recipes for a weekend meal when I have more time or if I'm feeling up to it! This version however is ideal for a busy family amd my kids loved it. Put a quick salad together with this and you've got a great meal with leftovers to boot! I like most of Robin's recipes -- they are quick, easy and fun and they are also very healthy. She uses mostly low fat ingredients if you've noticed and she's also very trim herself. And I am a very healthy eater too, so I give this a thumb's up!
By foxc21_12489232
Seattle, 87
on December 27, 2009
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This was a wonderful recipe! To make it my own I added ground turkey meat...a little more hearty and nourishing...made wonderful left-overs for my lunch
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