Everyday Macaroni and Cheese

Everyday Macaroni and Cheese
by Editors of Cook’s Illustrated magazine, By Polly Leider
Serves 5
Don’t be tempted to use either preshredded or nonfat cheddar cheese in this dish—the texture and flavor of the mac and cheese will suffer substantially. For best results, choose a low-fat cheddar cheese that is sold in block form and has roughly 50 percent of the fat and calories of regular cheese (we like Cabot brand).  Add any of your kids’ favorite vegetables.
Salt
1/2 pound elbow macaroni (about 2 cups)
1 (12-ounce) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder or celery salt (optional)
Pinch cayenne
2 teaspoons cornstarch
8 ounces 50 percent light cheddar cheese, grated (about 2 cups)
Directions:
1. Bring 2 1/2 quarts water to boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.

Per serving: Cal 360; Fat 10 g; Sat fat 6 g; Chol 40 mg; Carb 45 g; Protein 24 g; Fiber 1 g; Sodium 720 mg
http://www.cbsnews.com/stories/2006/04/20/earlyshow/leisure/books/main1524631_page2.shtml?tag=contentMain;contentBody

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About Yael Tenenbaum

Mom of 2 kids
This entry was posted in Kid-Friendly Recipes, Pasta, Vegetarian Main Dishes. Bookmark the permalink.

One Response to Everyday Macaroni and Cheese

  1. Don’t you find that people are shocked when the find out that they can actually make great tasting mac-n-cheese with half the fat of the regular? It’s a secret definitely worth sharing!

    Thanks for the shout out!

    Regan Jones RD
    ~Cabot Creamery

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