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Light Macaroni And Cheese
Ingredients
- 8 oz elbow macaroni
- 1 (12 oz) can 2% reduced fat evaporated milk
- 3/4 cup 2% milk
- 1/4 tsp dry mustard
- 1/8 tsp garlic powder
- 2 tsp cornstarch
- 8 oz 50% light cheddar cheese (Cracker Barrel) shredded (about 2 cups)
Directions
- Bring 2 1/2 quarts water to a boil with 2 tsp salt, add macaroni. Cook 5 minutes, drain and leave in colander.
- Add evaporated milk, 1/2 cup 2% milk, mustard, garlic powder, pinch of cayenne, 1/2 tsp salt to sauce pan. Bring to a boil, then reduce to a simmer
- Whisk remaining 1/4 cup milk with cornstarch, then whisk into simmering mixture. Constantly whisking, for 2 more minutes.
- Off heat, whisk in cheddar until melted and smooth
- Stir in macaroni and let sit off heat till thickened (2-5 minutes)
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