Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Light Macaroni and Cheese (America's Test Kitchen) Recipe
    Lost? Site Map

    Light Macaroni and Cheese (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Treewoman's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:


    Nutritional Facts for Light Macaroni and Cheese (America's Test Kitchen)

    Serving Size: 1 (160 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.2
    Calories from Fat 52
    Total Fat 5.7 g
    Saturated Fat 3.2 g
    Cholesterol 15.5 mg
    Sodium 372.1 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 1.8 g
    Sugars 4.1 g
    Protein 22.7 g

    The following items or measurements are not included:

    reduced-fat evaporated milk

    Ideas from


    Over 475,000 Recipes Network of Sites