Ingredients
12 oz uncooked elbow macaroni
1/3 cup reduced fat sour cream
14 oz can diced tomatoes, drained
1 1/2 cups nonfat milk
4 oz reduced fat cheddar cheese
2 tsp Dijon mustard
1/2 tsp black pepper
dash nutmeg
2 tbsp dry bread crumbs
2 tbsp grated parmesan
Preparation
Preheat oven to 350 degrees. Cook pasta according to directions. Drain, reserve 1/3 cup pasta water and transfer to a casserole dish. While pasta is hot, stir in sour cream, water, and diced tomatoes.
Scald milk by heating in a medium pan until tiny bubbles just appear around the edges. Add cheese, mustard, pepper, and nutmeg and simmer until cheese melts stirring constantly.
Fold cheese mixture into pasta. Mix together bread crumbs and parmesan and sprinkle over pasta.
Bake until golden brown, 20 to 25 minutes. Will thicken as it stands.
