Prep 15 mins
Cook 25 mins
America's Test Kitchen lightened the calorie and fat content of regular mac and cheese considerably but kept the flavor in this simple, stove-top recipe. Note: Don't be tempted to use either pre-shredded or nonfat cheddar cheese in this dish- the texture and flavor of the mac and cheese will suffer substantially. America's Test Kitchen used Cabot 50% Light Cheddar for this recipe. Posted for safe-keeping.
- 1⁄2 lb elbow macaroni or 2 cups elbow macaroni
- 1 (12 ounce) can reduced-fat evaporated milk
- 3⁄4 cup 2% low-fat milk
- 1⁄4 teaspoon dry mustard
- 1⁄8 teaspoon garlic powder (optional) or 1⁄8 teaspoon celery salt (optional)
- 1 pinch cayenne pepper
- 2 teaspoons cornstarch
- 8 ounces 50% light cheddar cheese, grated or 2 cups grated light cheddar cheese
- Bring 2 1/2 quarts of water to a boil in a large saucepan for the pasta. Add 2 teaspoons salt and the pasta to the boiling water. Cook, stirring often, until the pasta is completely cooked and tender. Drain the pasta and leave it in the colander; set aside.
- Add the evaporated milk, 1/2 cup of the 2% milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer.
- Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
- Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.