Cook Time: 1 hour
Ingredients
| Ingredient | Amount |
|---|---|
| Elbow Macaroni | 12 ounces |
| Sour Cream | 1/2 Cup |
| Evaporated Fat Free Milk | 12 ounces |
| Shredded Cheddar Cheese | 2 Cups |
| Grated Parmesan | 2 tbsp |
| Dijon Mustard | 1 tbsp |
| Salt | 1/4 tsp |
| Pepper | 1/4 tsp |
| Ground Nutmeg | 1/8 tsp |
| Dried Bread Crumbs | 2 tbsp |
Instructions
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Preheat your oven to 350F and prepare a 4-quart baking dish by spraying it with nonstick spray.
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Cook macaroni according to the package instructions, then drain and transfer it to a large mixing bowl. Stir in the sour cream.
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In a saucepan, heat the milk over medium heat until tiny bubbles form (do not boil). Lower the heat and whisk in the shredded cheddar cheese. Cook for 2 minutes while whisking constantly. Remove the saucepan from heat and add the mustard, salt, pepper, and nutmeg. Mix well.
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Pour the milk mixture over the macaroni and sour cream, and stir well to combine.
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Transfer the mixture to the prepared baking dish. In a small bowl, mix together the bread crumbs and grated Parmesan cheese. Sprinkle the mixture over the casserole.
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Bake the casserole for 30 minutes, or until the cheese is melted and the bread crumbs are golden brown. Let it cool for a few minutes before serving and enjoy your delicious casserole!
Enjoy!