Baked Mac and Cheese

6  cups		Macaroni, elbow-type
4  tablespoons		Nonfat Sour Cream
3/4  cup		Fat-free Evaporated Milk
2  cups		Cheddar Cheese, Lowfat, shredded
1  tablespoon		Dijon Mustard
3/4  dash		Table Salt
3/4  dash		Black Pepper
3/8  dash		Ground Nutmeg
2  tablespoons		Bread Crumbs
1-1/2  tablespoons		Grated Parmesan Cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Baked Mac and Cheese ingredients. The serving size for any ingredient in Baked Mac and Cheese may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.