1/2 cup 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 salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp plain bread crumbs
2 Tbsp parmesan cheese grated
Preheat oven to 350.
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 small sauce pan 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 breadcrumbs and parmesan cheese, sprinkle over pasta.
Bake until top is golden, about 30 minutes. Yields 1 cup per serving, 5 points per serving (8 servings for the whole dish)
Changes I made:
I used whole wheat penne, it was tasty and way more fiber, and it didn't change the points.
I didn't have nutmeg, so I used some garlic powder instead.
If you can find the Kraft fat-free mozzarella and cheddar that is 1 point per oz, you can use 8 oz of each, making it cheesier and not raising your point level at all.
With changes: 5 points per serving (still 1 cup)
