Mac and Cheese
This recipe will earn rock-star status at countless dinner parties and family get-togethers. The end result is an incredibly delectable, melted cheesy macaroni dish that will most definitely hit the spot.
- 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
- Bring a large pot of water to a boil. Add macaroni and follow the directions on the package for al dente pasta.
- 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.
- 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.
- Remove saucepan from the heat, discard bay leaf, and add shredded cheese. Stir until cheese is completely melted and no lumps remain.
- Add butter to cheese sauce and stir until it is completely melted and combined.
- Drain macaroni (do not rinse), and return it to the pot.
- 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
Per serving: 419 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet