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| Level of Difficulty | Easy |
| 12 oz uncooked macaroni, elbow-type |
| 1/2 cup fat-free sour cream |
| 12 oz fat-free evaporated milk |
| 8 oz low-fat shredded cheddar cheese |
| 2 Tbsp dried bread crumbs |
| 2 Tbsp grated parmesan cheese |
| 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 |
| Add cheese mixture to pasta; mix well. Transfer to a 4-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. |
| We renovated Macaroni and Cheese by: |
| Using fat-free sour cream instead of regular. |
| Swapping evaporated fat-free milk for regular milk. |
| Opting for reduced-fat cheddar cheese instead of the full-fat variety. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated