Lighter Macaroni and Cheese

READY IN: 25mins
Recipe by Reddyrat

I found this recipe in the Low-Fat cookbook published by Cook's Illustrated. I used, as was recommended by the cookbook, Cabot brand 50% cheddar. The cheese looked pretty white, but the final recipe had a yellow tinge. This cheese is sold in block form. Block low-fat cheese generally melt better than pre-shredded low-fat cheese.

Top Review by VickyJ

This was very good! I think I used a colby jack cheese. I grabbed the first one out of the freezer. I do think there was a bit too much sauce for the amount of pasta called for. Other than that, I think it was delish! This was made for PAC 2008.

Ingredients Nutrition


  1. Bring a large pot of water to a boil with about 2 teaspoons of salt.
  2. Add macaroni and cook until al dente, about 5 minutes.
  3. Drain and set aside.
  4. In same pot, add evaporated milk, salt, mustard, garlic, and 1/2 cup milk.
  5. Bring to a boil and then simmer about 2 minutes.
  6. Combine 1/4 cup milk and cornstarch.
  7. Add to saucepan.
  8. Simmer about 5 minutes or until thickened.
  9. Remove from heat, add cheese, and stir until cheese is melted.
  10. Add macaroni and let sit for about 5 minutes until thickened.

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