Community Pick
Quick Macaroni and Cheese
photo by PaulaG
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 (7 ounce) package elbow macaroni
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 pinch cayenne pepper
- 1 tablespoon all-purpose flour
- 1 cup canned evaporated skim milk
- 1⁄4 teaspoon salt
- 1 1⁄4 cups shredded low-fat cheddar cheese
directions
- Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes).
- Meanwhile, melt butter in a medium sauce pan.
- Add garlic and cayenne pepper.
- Cook 1 minute over medium heat.
- Add the flour, and cook 1 minute, stirring constantly.
- Add the milk and salt; bring to a simmer, stirring frequently.
- Simmer 2 minutes.
- Reduce heat to low, and stir in 1 cup cheese.
- Drain pasta and add it to the sauce.
- Cook 1 minute.
- Sprinkle with remaining 1/4 cup cheese before serving.
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Reviews
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This was delicious! It did have a stronger garlic taste than I would prefer for a mac and cheese, but I used one very large, extremely fresh clove of garlic, so I'm giving the full five stars since it may have been the difference in supermarket vs. farm-fresh garlic. I'll definitely make this again! Updated to add: I've made this again and wish I could give it more than five stars! This is the mac and cheese recipe that made my mac-and-cheese-hating boyfriend love mac and cheese!!!!
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I was craving mac and cheese, and this hit the spot. I used whole milk instead of evaporated (I didn't have any), and added a bit of dry mustard and white pepper. It was a tiny bit grainy, but less noticeably so than other recipes I've tried. UPDATE: I have made this several times now and I had to up my rating to 5 stars because of how EASY, fast and versatile (works with nearly any type of milk from evaporated to skim) this recipe is. I'm trying to limit highly processed foods, and this makes it easy to satisfy my mac n cheese cravings without the "blue box". :-) Thanks again!
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Tweaks
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Really, really good! I used regular cheddar cheese instead of lowfat and since my mac and cheese was done a little before the rest of my meal, went ahead and added the rest of the 12 oz. can of evaporated milk so it wouldn't dry out. I'll just use the entire can from here on out. Super creamy, cheesy mac, and much healthier than traditional versions even with full fat cheese. Thanks for sharing the recipe!
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I was craving mac and cheese, and this hit the spot. I used whole milk instead of evaporated (I didn't have any), and added a bit of dry mustard and white pepper. It was a tiny bit grainy, but less noticeably so than other recipes I've tried. UPDATE: I have made this several times now and I had to up my rating to 5 stars because of how EASY, fast and versatile (works with nearly any type of milk from evaporated to skim) this recipe is. I'm trying to limit highly processed foods, and this makes it easy to satisfy my mac n cheese cravings without the "blue box". :-) Thanks again!
RECIPE SUBMITTED BY
Miss Annie
United States