Healthier Than Kraft Macaroni & Cheese

The cheese sauce should be made a day before, but other than that, this is a quick & easy recipe that tastes a lot like Kraft Macaroni. I like it because it can be made with no food coloring or preservatives, and I can add other cheeses for a different flavor. Since I can't eat the "real stuff," this makes a good substitute.

• Ready In: 24 hrs 30 mins
• Serves: 3-4

Ingredients

• Cheese Sauce

• 1⁄2 lb cheddar cheese
• 1  cup fat-free evaporated milk
• 3⁄4 teaspoon sea salt
• 3⁄4 teaspoon dry mustard (optional)
• 6  tablespoons  egg whites, beaten

• Macaroni

• 8  cups water
• 2  cups  uncooked elbow macaroni (I use brown rice macaroni)
• 1⁄3 cup  shredded cheddar cheese
• 2  tablespoons low-fat milk
• 1⁄4 teaspoon salt

Directions

1. Prepare Sauce: Cut cheese into small pieces and melt in double boiler.
2. Add evaporated milk, salt and mustard.
3. Remove from heat & stir in egg whites. Return to double boiler. Cook, stirring, until egg whites thicken slightly. Remove from heat.
4. Pour into dish & cover with plastic wrap.
5. Refrigerate until well cooled.
6. Prepare macaroni:
7. Over high heat, Bring water to boil in a large saucepan.
8. Add macaroni & cook for 10-12 minutes until tender, stirring occasionally.
9. Mix cheddar cheese, 1/2 c previously prepared cheese sauce, and milk in double boiler over medium heat, stirring. Add salt.
10. When melted & smooth, cover & set aside.
11. When macaroni is cooked, drain excess water but do not rinse. Mix in cheese sauce/cheddar mix until well blended, and serve.