Skinny Macaroni and Cheese – a few smart choices will save you 320 calories compared to traditional mac-n-cheese.
- 8 ounces (2 cups) elbow macaroni
- Salt and pepper
- 1 (12- ounce) can 2 percent low- fat evaporated milk
- 3/4 cup 2 percent low- fat milk
- 1/4 teaspoon dry mustard
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 2 teaspoons cornstarch
- 8 ounces 50 percent light cheddar cheese, shredded (2 cups)
- In a large saucepan bring 2 1/2 quarts of water to a boil. Add the macaroni noodles and 1 1/2 teaspoons of salt and cook until the noodles are al dente. Drain the pasta and set it aside.
- In your now empty pan add the evaporated milk, half of the 2% milk, dry mustard, garlic powder, and cayenne. Whisk to combine. Bring the mixture up to a simmer. Add the corn starch to the remaining half of the 2% milk, stir to combine, and then add the milk/corn starch mixture to the pan. Whisk to combine. Bring the milk mixture back up to a simmer and cook for 2 minutes, stirring often, until the mixture starts to thicken.
- Remove the milk from the heat and add the cheese. Stir until the cheese is melted. Stir in the macaroni noodles and salt and pepper to taste. Let the mixture sit, off the heat, for 3 to 5 minutes untill it thickens slightly and then serve hot.
The batch I made was pretty soupy, so I just served it in bowls instead of on a plate. I’m not sure if that was something I did or just a peril of high altitude cooking. I may add a additional teaspoon of corn starch next time I make this.
- Category: Dinner
- Method: Stove-top
- Cuisine: American
- Calories: 350
- Sugar: 8.1g
- Sodium: 112.7mg
- Fat: 10g
- Carbohydrates: 52g
- Protein: 12.3g
- Cholesterol: 3mg
Keywords: Pasta, Mac n' Cheese, Lightened up, Kids Favorite