Weight Watchers Macaroni & Cheese

Trevor and I could not figure out what we wanted for dinner last night to go with our ribs. I thought to myself, so basically ribs are bad enough on their own...What do I eat with them to not overload us on calories? So I google Weight Watchers Mac and Cheese, and Voila! This recipe. Normally I look on Allrecipes.com (I just happen to be a member), but they don't necessarily filter by healthiness. So here goes...It was delicious by the way, you would never be able to tell it was reduced in fat. Here is the recipe.

POINTS® Value: 5
Servings: 8
Preparation Time: 18 min
Cooking Time: 40 min (although we got impatient and took it out after 25 mins)

8 oz low-fat cheddar or colby cheese, shredded (I used low-fat extra sharp)
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
1 tbsp Dijon mustard (Did not use)
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg (Forgot to put in, oops!)
2 tbsp dried bread crumbs
2 tbsp grated Parmesan cheese
12 oz uncooked macaroni, elbow-type

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. Yields about 1 cup per serving