Mac N Cheese Hit

Ever since I read about the Mac N Cheese of the Month Club, I've been eager to try new Mac N Cheese recipes. It's definitely a learning process, as documented here, here and here. My end goal is to combine the best part of all the recipes to make the my own signature Mac N Cheese. And I'm proud to say I've found my first key ingredient thanks to this recipe from Weight Watchers.

12 oz uncooked macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

Preheat oven to 350ºF.

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.

Matt gave this recipe an 8.5 out of 10 - not bad! I definitely recommend trying it. Can you guess which ingredient I plan on using in my signature Mac N Cheese?