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Everyday Macaroni & Cheese (lower fat)

Salt
½ lb. elbow macaroni ( about 2c.)
1 (12 oz) can reduced -fat evaporated milk
3/4c. 2% milk
¼ tsp. dry mustard
1/8 tsp. garlic powder (optional)
Pinch cayenne
2 tsp. Cornstarch
8 oz. 50% light cheddar cheese, grated (about 2 c.)

Cook the macaroni in the salted water, about 5 min Drain in a colander & set aside. In the now empty pan place the evap. milk, 1/2c. of the 2% milk, mustard, garlic powder (if using), cayenne, & ½ tsp. salt
Bring to a boil, reduce to a simmer. Whisk in the cornstarch w/ the rest of the 2% milk, then whisk in the simmering mixture. Whisk constantly until thickened, about 2min. Off the heat whisk in the cheddar until melted & smooth. Let set for about 2-5 min to thicken.

Serves 5 per serving: Calories 360, Fat 10 g., Sat. Fat 6 g., Chol. 40 mg., Carb.45g., Protein 24g.
Fiber 1g., Sodium 720 mg

Important note: Don’t be tempted to use pre-shredded or non-fat cheddar the texture & flavor will suffer substantially. For best results, choose a low-fat cheddar cheese that is sold in block form & has 50% fat & calories of regular cheese. (Cabot is a good brand) Classic mac. & cheese has about 650 cal. & 40 g. of fat per servings.

You can add ham and/or peas to this dish