| Level: | Easy |
| Total: | 28 min |
| Prep: | 8 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 28 min |
| Prep: | 8 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound dry elbow macaroni, (2 cups)
- 1 cup skim milk
- 2 teaspoons cornstarch
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 2 cups low-fat cheddar cheese, grated (about 8 ounces)
- 1 tablespoon unsalted butter, cut into small pieces
- 1 to 2 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt
- Freshly grated nutmeg
- Cayenne pepper
- Freshly ground black pepper
Instructions
- Bring a large pot of cold water to a boil and salt it generously. Add the noodles, and cook, stirring occasionally, until al dente, about 8 to 10 minutes.
- Mix about 1 tablespoon of skim milk with the cornstarch and set aside. Heat the remaining skim milk in a saucepan over medium heat with the parsley, thyme, and bay leaf. When fragrant, whisk in the cornstarch mixture and bring to a boil over high heat, and simmer until the milk thickens. Remove the herbs and stir in the cheese, until melted. Whisk the butter, mustard, salt, nutmeg, and cayenne into the sauce.
- Drain the pasta and transfer to a large bowl. Toss with the cheese sauce and season with salt and black pepper. Serve.
Nutrition Facts
| Calories | 363 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 20 milligrams |
| Sodium | 1134 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 1 grams |
| Protein | 23 grams |
| Sugar | 5 grams |
| Calories | 363 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 20 milligrams |
| Sodium | 1134 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 1 grams |
| Protein | 23 grams |
| Sugar | 5 grams |
Reviews
This is um legen………wait for it……..dary! legendary
This was really easy to make, even with my limited cooking experience. I thought the texture was just right, but it does taste like something that is healthy.
As I was making this I thought it was odd that there was no rue as part of the recipe, but followed directions and then added some of my own extra flavors for some more kick. The flavor overall was great, but the texture…you could literally see the cheese falling off the noodle. Ironically it stuck to everything else! My wife was worn out after scrubbing all the silverware and dishes to remove the cheese which had started to form almost a paste on the plates; even though she washed them right away to prevent that from happening!
The pot that the cornstarch has been put in was the worst. She couldn’t clean it, then she boiled water in it to loosen some of the cornstarch. She still couldn’t clean it. Literally tried scrubbing for half an hour before we soaked it overnight. I was able to eventually get it off, but mac and cheese should be something fun to make, not a nightmare to clean up!
I’ll use some of the flavoring ideas again, and I’ll use some of these shortcuts, but sometimes the extra fat is worth the price! I’ll never make this recipe as-is again.
Yuck. Tastes like squash and macaroni, not like cheese at all. If you want anything that resembles old fashioned Mac and Cheese, look elsewhere.
This recipe was super tasty and easy to make! A lot of flavor!
How can this be slim when I can have a packet of EasyMac for 64% of the calories of this recipe? Why more work for more calories? I agree that the taste is probably better but for my effort I?m going with EasyMac.
I’m an amateur, and I can do better than this. Low fat cheese generally is tasteless, so forget it. And you might as well use water as skim milk. Grate 6 ounces of the very sharpest regular cheddar you can find. Omit the butter, herbs and nutmeg and use 1% lowfat milk. The results will be MUCH better and the nutrition profile will be similar.
It’s the best healthy mac and chesse I have ever had.
This recipe is perfect for someone like me, who is weight conscious but loves alternate options
This is a great slimmed down recipe…I made one change- and used canned Fat free evaporated milk…I have also added roasted tomatos at the end…this is a “keeper” for lower fat mac-n-cheese…Thanks Rachel!!!