LIGHTER MACARONI AND CHEESE
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.
Provided by Reddyrat
Categories Cheese
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil with about 2 teaspoons of salt.
- Add macaroni and cook until al dente, about 5 minutes.
- Drain and set aside.
- In same pot, add evaporated milk, salt, mustard, garlic, and 1/2 cup milk.
- Bring to a boil and then simmer about 2 minutes.
- Combine 1/4 cup milk and cornstarch.
- Add to saucepan.
- Simmer about 5 minutes or until thickened.
- Remove from heat, add cheese, and stir until cheese is melted.
- Add macaroni and let sit for about 5 minutes until thickened.
Nutrition Facts : Calories 288.9, Fat 7.2, SaturatedFat 4.1, Cholesterol 24.9, Sodium 325, Carbohydrate 43.7, Fiber 1.5, Sugar 0.8, Protein 11.8
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