Baked Macaroni and Cheese

12 oz uncooked macaroni, elbow-type
1/2 cup(s) 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 table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

          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.
Only 5 ww points!  I got this recipe from Weight Watchers.