Lighter Macaroni and Cheese

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.

• Ready In: 25 mins
• Serves: 5

Ingredients

• 8  ounces macaroni
• 12  ounces evaporated milk (reduced fat)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground mustard
• 1⁄8 teaspoon garlic powder
• 3⁄4 cup milk (divided)
• 2  teaspoons cornstarch
• 8  ounces  reduced-fat cheese, shredded (about two cups)

Directions

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.