INGREDIENTS
2 cups
whole wheat macaroni
2 cups
shredded reduced-at cheddar cheese
1/2 cup
low-fat evaporated milk
2
large eggs, lightly beaten
1/4 cup
reduced fat sour cream
1 tbsp
Dijon mustard
1/2 tsp
salt
1/4 tsp
cayenne pepper
1/3 cup
grated Parmesan cheese