Low Calorie Mac and Cheese

Recipe by Chesska
READY IN: 25mins
YIELD: 9 cups




  • Shred cheese and set aside allowing the cheese to come to room temperature, which will help it to melt better.
  • Bring a large pot of unsalted water to a boil. Add the macaroni and cook according to the package directions for al dente pasta.
  • In a large saucepan, combine 2 cups of milk with soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper and hot sauce. Place over medium heat and cook until the mixture comes to a gentle simmer.
  • In a small bowl, mix the cornstarch with the remaining 1/4 cup of milk. Add the cornstarch mixture to the sauce and stir to combine. Return the sauce to a simmer and cook for 2 or 3 minutes, stirring occasionally.
  • Remove saucepan from heat, discard the bay leaf, and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain.
  • Add the butter to the cheese sauce and stir until completely melted inches.
  • Drain the macaroni (but don't rinse), and return to pot.
  • Pour cheese sauce over cooked macaroni and stir until everything is coated. Cover pot and allow it to sit for 5 or 10 minutes before serving.