MACARONI AND CHEESE WITH PARMESAN CRUST

MACARONI AND CHEESE WITH PARMESAN CRUST image

Yield 6-8 servings

Number Of Ingredients 11

1lb. elbow macaroni (can be whole-grain)
1/2 c. fat-free or low-fat sour cream
1-12oz can evaporated skim milk
4oz. grated, reduced-fat sharp cheddar (about 1/2c)
4oz. grated, reduced-fat Monterey jack (about 1/2c)
2 T. Dijon mustard
1/8 t. ground nutmeg
1-2 drops hot sauce (optional)
Salt and freshly ground pepper
1/4 c. plain dry bread crumbs
1/4 c. grated parmesan

Steps:

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 just until tiny bubbles appear around the edges. Stir in Cheddar and jack cheeses, mustard, nutmeg, hot sauce and salt and pepper to taste. Heat, stirring constantly, just until cheese melts. Fold cheese mixture into pasta and transfer mixture to a serving bowl. Combine bread crumbs and Parmesan in a skillet over medium heat. Toast 1 to 2 minutes, until golden brown. Crumble mixture over macaroni and cheese.