Tuesday, June 24, 2008

Baked Macaroni and Cheese

You have to have comfort food while dieting. So here is an easy recipe which is also very tasty. It is a lot of food, but you can always freeze it by the serving and just nuke it when you are ready to eat.

If you don't have mustard around you can add mustard powder instead. But be careful with the rest of the ingredients. If you change too much of it you are really playing the calorie content and can go over 300 calories per serving. I've calculated this dish as either a 6 or a 8 serving dish. So, after you prepare the dish you have the choice of deciding how many servings you want out of the dish and then calculate it per serving.




12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.

Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

Bake until top is golden, about 30 minutes. Yields about 1 cup per serving

Number of Servings: 8
Per serving:

Fat: 4g
Carbohydrates: 40g
Protein: 17g

Number of Servings: 6
Per serving:

Fat: 5g
Carbohydrates: 55g
Protein: 23g

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