Baked Macaroni and Cheese

{Recipe from Weight Watchers}
Makes about 6-8 Servings

Ingredients:
12 oz uncooked elbow macaroni
1/2 c fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1T Dijon mustard
1/4 t table salt
1/4 t black pepper
1/8 t ground nutmeg
2 T dried breadcrumbs
2 T grated Parmesan cheese

Instructions: 
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 breadcrumbs and Parmesan cheese; sprinkle over pasta.

Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.