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Mac and Cheese

Mac and Cheese


  • 1 14-ounce box whole-grain elbow macaroni
  • 2 1/4 cups skim milk
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon kosher salt or coarse sea salt
  • 1/8 teaspoon ground black pepper
  • 3 - 5 drops hot sauce
  • 1 tablespoon cornstarch
  • 10 ounces (or 2 1/2 cups) shredded reduced-fat sharp cheddar cheese
  • 2 tablespoons whipped butter


  1. Bring a large pot of water to a boil. Add macaroni and follow the directions on the package for al dente pasta.
  2. While macaroni is cooking, prepare the cheese sauce: In a large saucepan, combine 2 cups of milk with soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper, and hot sauce. Place the mixture over medium heat, and cook until it comes to a gentle simmer.
  3. In a small bowl or cup, mix cornstarch with the remaining 1/4 cup milk. Add cornstarch mixture to the saucepan and stir to combine. Return the sauce to a simmer and cook for 2 to 3 minutes, stirring occasionally, until slightly thick.
  4. Remove saucepan from the heat, discard bay leaf, and add shredded cheese. Stir until cheese is completely melted and no lumps remain.
  5. Add butter to cheese sauce and stir until it is completely melted and combined.
  6. Drain macaroni (do not rinse), and return it to the pot.
  7. Pour cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight-fitting lid and let the macaroni and cheese to sit for 10 minutes, to allow the sauce to thicken before serving.


  • Recipe courtesy of From Junk Food To Joy Food: All the Foods You Love to Eat...Only Better by Joy Bauer, M.S., R.D.N., C.D.N

Nutrition Information

Per serving: 419 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet


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