Creamy Mac & Cheese
- Vegetable cooking spray
- 1 1/2 cups elbow macaroni or shells
- 3 cups evaporated skim milk
- 2 Tbs. cornstarch
- 1 1/2 lbs. low-fat sharp cheddar cheese, shredded
- 1 Tbs. dry mustard
- 1/2 tsp. pepper
Heat oven to 350?F.
Step 1: Spray a 2-quart casserole dish with oil; set aside. Bring a large pot of water to a boil. Add pasta and cook until al dente, according to package directions.
Step 2: In a medium saucepan, bring 2 cups of milk to a simmer over medium heat. In a small bowl, combine remaining milk with cornstarch, mixing until cornstarch dissolves. Slowly stir cornstarch mixture into hot milk. Add 1 lb. of cheese, mustard, and pepper; stir until well blended.
Step 3: When the pasta is cooked, drain and mix with cheese sauce. Transfer pasta to the prepared baking dish and sprinkle with remaining cheese. Bake for 20 to 25 minutes, until golden brown and crusty.
Each serving: 310 calories, 29 g protein, 20 g carbohydrate, 13 g fat (9 g saturated), 1 g fiber, 51 mg cholesterol, 833 mg calcium, 1 mg iron, 643 mg sodium.