Ingredients for Lighter Macaroni And Cheese
- 1 pound elbow macaroni
- 1 (12-ounce) can evaporated milk
- 1 teaspoon salt, plus more to taste
- Ground Mustard
- Garlic Powder
- 3/4 cup milk
- 2 tablespoons cornstarch
- Reduced Fat Cheese
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How to Make Lighter Macaroni And Cheese
- Bring a large pot of salted water (about 2 teaspoons of salt) to a rolling boil. Add the macaroni and cook until al dente, about 5-7 minutes. Drain well and set aside.
- In the same pot, whisk together the evaporated milk, 1 teaspoon salt, Dijon mustard, and minced garlic.
- Bring the mixture to a gentle boil. Reduce heat to low and simmer for 2 minutes.
- In a small bowl, whisk together the 1/4 cup milk and cornstarch until smooth.
- Gradually whisk the cornstarch mixture into the simmering milk mixture.
- Continue to simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency, stirring frequently to prevent sticking.
- Remove the pot from the heat. Add the shredded cheddar cheese and stir until completely melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir gently to coat.
- Let the macaroni and cheese sit for about 5 minutes, allowing it to thicken further. Taste and adjust seasonings as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
3g
Fat
20g
Carbs
14g
