Nutmeg Mac 'n Cheese with Tomatoes
With this refreshing take on a classic staple, meet nearly half of your daily calcium needs in one serving.
Nutrition Score per serving
(2 cups) 484 calories
466 mg calcium
79 g carbs
7 g fat (12% of calories)
4 g fiber
28 g protein
3 g saturated fat
3 mg iron
464 mg sodium
Serves: 4
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Ingredients
| 1 | 12-ounce box of uncooked elbow macaroni | |
| 1 | reduced-fat sour cream | |
| 1 | 14-ounce can diced tomatoes, drained | |
| 1 | 12-ounce can evaporated fat-free milk (or 1 1/2 cups nonfat milk) | |
| 4 | oz | (1 cup) reduced-fat Cheddar cheese, shredded |
| 2 | t | Dijon mustard |
| 1⁄2 | t | black ground pepper |
| 1⁄8 | t | ground nutmeg |
| 2 | T | bread crumbs, dried |
| 2 | T | Parmesan cheese, grated |
Instructions
Preheat oven to 350°F. Cook pasta according to the package directions. Drain and reserve 1/3 cup of the pasta water. Transfer pasta to a large bowl. While pasta is still hot, stir in sour cream, reserved pasta water, and diced tomatoes. Set aside.
Scald milk by heating it in a medium saucepan over medium heat until tiny bubbles appear around the edges. Add cheese, mustard, pepper, and nutmeg. Simmer, stirring constantly, until cheese melts.
Fold cheese mixture into the pasta and transfer to a casserole dish (mixture will be thin but will thicken as it bakes).
Mix together bread crumbs and Parmesan cheese. Sprinkle over pasta.
Bake uncovered for 20 to 25 minutes or until the top is golden brown.
Scald milk by heating it in a medium saucepan over medium heat until tiny bubbles appear around the edges. Add cheese, mustard, pepper, and nutmeg. Simmer, stirring constantly, until cheese melts.
Fold cheese mixture into the pasta and transfer to a casserole dish (mixture will be thin but will thicken as it bakes).
Mix together bread crumbs and Parmesan cheese. Sprinkle over pasta.
Bake uncovered for 20 to 25 minutes or until the top is golden brown.
