Monday, June 18, 2012

In the Kitchen with Jason: Stovetop Macaroni and Cheese

This is by far the best mac n' cheese I have made in a long time. The best way to describe it that I can think of is call it homemade Velveeta Shells and Cheese. It is the perfect combination of creamy and cheesy that makes you wish you had made a double batch so you could go back for more. And an added bonus - it's rather low in calories!

  • 16 oz. dry noodles
    • We recommend cavatappi, but you already knew that, didn't you?
  • 12 oz. can low-fat evaporated milk
  • 2 tsp cornstarch
  • 1 tsp dry mustard
  • 1/2 tsp garlic powder
  • 1 1/2 cups (6 oz.) reduced fat shredded sharp cheddar cheese
    • Say that 12 times really fast!
  • Cook the noodles according to package directions.
  • Drain the pasta and rinse with cold water.
  • While the pasta is cooking, whisk together the milk, cornstarch, mustard and garlic powder in a medium saucepan over medium heat.
  • Continue to heat and whisk until it starts to thicken and bubble.
    • The noodles will most likely get done before this happens.
  • Turn off the heat and stir in the cheese until melted and creamy
    • Don't take the pan off of the burner until the cheese is all melted.
  • In a pretty serving bowl, mix together the noodles and the cheese mixture and serve.
  • This recipe makes 8 servings.
  • Each serving is 3/4 of a cup.
    • We ate a two-cup serving.
  • Each serving has about 220 calories.
  • The original recipe can be found in Eat What You Love, my current favorite cookbook.
Please enjoy!

-Chef Jason

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