Healthier Than Kraft Macaroni & Cheese |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 4 |
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The cheese sauce should be made a day before, but other than that, this is a quick & easy recipe that tastes a lot like Kraft Macaroni. I like it because it can be made with no food coloring or preservatives, and I can add other cheeses for a different flavor. Since I can't eat the real stuff, this makes a good substitute. Ingredients:
1/2 lb cheddar cheese |
1 cup fat-free evaporated milk |
3/4 teaspoon sea salt |
3/4 teaspoon dry mustard (optional) |
6 tablespoons egg whites, beaten |
8 cups water |
2 cups uncooked elbow macaroni (i use brown rice macaroni) |
1/3 cup shredded cheddar cheese |
2 tablespoons low-fat milk |
1/4 teaspoon salt |
Directions:
1. Prepare Sauce: Cut cheese into small pieces and melt in double boiler.
2. Add evaporated milk, salt and mustard.
3. Remove from heat & stir in egg whites. Return to double boiler. Cook, stirring, until egg whites thicken slightly. Remove from heat.
4. Pour into dish & cover with plastic wrap.
5. Refrigerate until well cooled.
6. Prepare macaroni:.
7. Over high heat, Bring water to boil in a large saucepan.
8. Add macaroni & cook for 10-12 minutes until tender, stirring occasionally.
9. Mix cheddar cheese, 1/2 c previously prepared cheese sauce, and milk in double boiler over medium heat, stirring. Add salt.
10. When melted & smooth, cover & set aside.
11. When macaroni is cooked, drain excess water but do not rinse. Mix in cheese sauce/cheddar mix until well blended, and serve.
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