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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 424.9
  • Total Fat: 10.5 g
  • Cholesterol: 45.0 mg
  • Sodium: 483.6 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 29.5 g

View full nutritional breakdown of Everyday Macaroni and Cheese calories by ingredient
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Everyday Macaroni and Cheese

Submitted by: KATYDIDKNITS

Introduction

A great lower-fat stovetop mac and cheese, slightly tweaked from the America's Test Kitchen recipe. A great lower-fat stovetop mac and cheese, slightly tweaked from the America's Test Kitchen recipe.
Number of Servings: 4

Ingredients

    1/2 pound whole wheat elbow macaroni (about 2 cups)
    1 12 oz. can 2% reduced-fat evaporated milk
    3/4 cup fat-free milk
    1/4 t dry mustard
    1/8 t garlic powder or celery salt (optional)
    1 pinch cayenne powder
    2 t cornstarch
    8 oz. Cabot 50% reduced-fat sharp cheddar, shredded

Directions

Makes 4 1-cup servings

Cook pasta in salted boiling water according to the package directions. Drain, set aside.

Combine evaporated milk, 1/2 c of the milk, mustard powder, garlic powder or celery salt, cayenne, and 1/2 t salt to a saucepan. Bring to a boil, then reduce to a simmer. Whisk the cornstarch with the remaining 1/4 c milk, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until it has thickened and smooth (about 2 minutes).

Remove from heat, and gradually whisk in the shredded cheddar until melted and smooth. Stir in the macaroni, and let sit off the heat until the sauce has thickened slightly (2-5 minutes) before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user KATYDIDKNITS.






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