This dish is healthier with low-fat milk and evaporated skim milk, whole-wheat
elbow macaroni, and reduced-fat cheeses.
Prep time: 50 minutes
What you need:
This Recipe's Ingreidients:
2 c. whole-wheat elbow macaroni
1-1/2 c. 1% milk
1 c. evaporated skim milk
1 tbsp. cornstarch
1-3/4 c. low-fat shredded monterey jack cheese
1-3/4 c. low-fat shredded cheddar cheese
1/2 tsp. salt
Optional: 1/2 tsp. mustard powder and dash of cayenne pepper
Traditional Recipe's Ingredients:
2 c. elbow macaroni
2-1/2 tbsp. butter
3 tbsp. flour
2-1/2 c. milk
3 c. shredded cheddar cheese
1/2 tsp. salt
What to do:
In large Dutch oven or stockpot, cook pasta according to package directions. Drain
pasta and set aside.
In small bowl, take 2 tbsp. of the measured 1% milk and mix with cornstarch until
Add remaining 1% milk and evaporated skim milk to empty Dutch oven. Mix in the
milk and cornstarch and cook, stirring constantly, over medium heat until mixture
bubbles and starts to thicken. Continue cooking and stirring for 1 to 4 minutes until
mixture is creamy. Remove from heat and gradually stir in salt, seasonings and cheeses
until cheese is melted and uniform.
Add cooked macaroni to cheese mixture, stirring to make sure that all noodles
Transfer macaroni and cheese into a 2-quart casserole dish that has been sprayed
with nonstick cooking spray.
Bake at 350° F (176° C) for 20 to 30 minutes, until cheese sauce is bubbly.
Let the dish stand for 5 to 10 minutes before serving.
Nutritional analysis (per serving):
7g sat. fat
5mcg folic acid
17g sat. fat
114mcg folic acid (fortified noodles)
Serving size: 2/3 cup
Note: Analysis may vary depending on ingredient brands used.