You may ask yourself why I had to go and ruin a perfectly delightful-looking comfort food by putting a big stack of veggies right next to it. The reason? The veggies were that good, that's why. And because it's my blog and I'll add veggies if I wanna. And because they were that good.
I will share that recipe someday soon. Promise. For now, macaroni sans guilt. Yay!
Baked Macaroni & Cheese
Ever so loosely adapted from Weight Watchers
Serves 8
Points 5
12 ounces uncooked elbow macaroni
1/2 cups fat-free sour cream
12 ounces fat-free evaporated milk
8 ounces low-fat cheddar, shredded
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
2 tablespoons dried bread crumbs
2 tablespoons grated parmesan cheese
Pre-heat oven to 350 degrees
Cook macaroni according to package directions without adding additional salt or oil to the recipe. After cooking and draining, while still hot, mix in the fat-free sour cream. Set aside.
Heat the evaporated milk in a small saucepan until almost boiling. Whisk constantly to prevent burning. Reduce heat to low and add shredded cheese. Simmer until cheese melts, stirring constantly, for about 2 - 3 minutes. Remove from heat and add mustard and spices.
Add cheese sauce to the macaroni. Mix well and transfer to a 9x13 baking dish or a 3-quart casserole dish.
Combine breadcrumbs and parmesan. Sprinkle over top of macaroni.
Bake until pasta is golden brown, approximately 30 minutes. Cut into wedges, or dig out a 1-cup serving with a spoon, and enjoy.
No comments:
Post a Comment