Macaroni and Cheese with Tomatoes

Jeff and I both love macaroni and cheese, but who doesn't....so I tried to put together a more figure friendly recipe but one that still taste great!

12 ounces elbow macaroni, you can use whole wheat if you prefer

1/2 cup low-fat sour cream

12 ounces fat-free evaporated milk

8 ounces reduced fat shredded cheddar cheese

1 tablespoon dijon mustard

1/8 teaspoon nutmeg

a couple of pinches of salt and pepper

1/4 cup bread crumbs

2 to 3 tablespoons fresh Parmesan cheese, grated

4 to 5 Roma tomatoes, sliced thin

Preheat oven to 350 degrees

Cook pasta, then drain and return back to pot.

While past is still warm add the sour cream and mix really well, then set aside.

Heat evaporated milk in saucepan over medium/low heat, just until it starts to bubble around the edges, then reduce to low heat and add the cheese, I do a little at a time and whisk it in (use a wire whisk it works much better) and once the cheese is all mixed in you can remove from heat.

Once removed from heat stir in nutmeg, salt, pepper and mustard.

Then add mixture to to the pasta and mix really really well.

Then transfer pasta mixture to a casserole dish.

Top pasta with sliced tomatoes

Mix the fresh Parmesan and bread crumbs and spread on top of the tomatoes.

Bake until bubbling and golden brown.

Enjoy!