Lighter Macaroni and Cheese |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I found this recipe in the Low-Fat cookbook published by Cook's Illustrated. I used, as was recommended by the cookbook, Cabot brand 50% cheddar. The cheese looked pretty white, but the final recipe had a yellow tinge. This cheese is sold in block form. Block low-fat cheese generally melt better than pre-shredded low-fat cheese. Ingredients:
8 ounces macaroni |
12 ounces evaporated milk (reduced fat) |
1/2 teaspoon salt |
1/4 teaspoon ground mustard |
1/8 teaspoon garlic powder |
3/4 cup milk (divided) |
2 teaspoons cornstarch |
8 ounces reduced-fat cheese, shredded (about two cups) |
Directions:
1. Bring a large pot of water to a boil with about 2 teaspoons of salt.
2. Add macaroni and cook until al dente, about 5 minutes.
3. Drain and set aside.
4. In same pot, add evaporated milk, salt, mustard, garlic, and 1/2 cup milk.
5. Bring to a boil and then simmer about 2 minutes.
6. Combine 1/4 cup milk and cornstarch.
7. Add to saucepan.
8. Simmer about 5 minutes or until thickened.
9. Remove from heat, add cheese, and stir until cheese is melted.
10. Add macaroni and let sit for about 5 minutes until thickened.
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