Ingredients
- 1/2 pound dry elbow macaroni, (2 cups)
- 1 cup skim milk
- 2 teaspoons cornstarch
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 2 cups low-fat cheddar cheese, grated (about 8 ounces)
- 1 tablespoon unsalted butter, cut into small pieces
- 1 to 2 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt
- Freshly grated nutmeg
- Cayenne pepper
- Freshly ground black pepper
Directions
Bring a large pot of cold water to a boil and salt it generously. Add the noodles, and cook, stirring occasionally, until al dente, about 8 to 10 minutes.
Mix about 1 tablespoon of skim milk with the cornstarch and set aside. Heat the remaining skim milk in a saucepan over medium heat with the parsley, thyme, and bay leaf. When fragrant, whisk in the cornstarch mixture and bring to a boil over high heat, and simmer until the milk thickens. Remove the herbs and stir in the cheese, until melted. Whisk the butter, mustard, salt, nutmeg, and cayenne into the sauce.
Drain the pasta and transfer to a large bowl. Toss with the cheese sauce and season with salt and black pepper. Serve.
Copyright 2004 Television Food Network, G.P., All Rights Reserved.
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By SEE13
Miami, FL
on May 02, 2010
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This was really easy to make, even with my limited cooking experience. I thought the texture was just right, but it does taste like something that is healthy.
By conjen2_12293497
Troutdale, 77
on November 07, 2009
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As I was making this I thought it was odd that there was no rue as part of the recipe, but followed directions and then added some of my own extra flavors for some more kick. The flavor overall was great, but the texture...you could literally see the cheese falling off the noodle. Ironically it stuck to everything else! My wife was worn out after scrubbing all the silverware and dishes to remove the cheese which had started to form almost a paste on the plates; even though she washed them right away to prevent that from happening!
The pot that the cornstarch has been put in was the worst. She couldn't clean it, then she boiled water in it to loosen some of the cornstarch. She still couldn't clean it. Literally tried scrubbing for half an hour before we soaked it overnight. I was able to eventually get it off, but mac and cheese should be something fun to make, not a nightmare to clean up!
I'll use some of the flavoring ideas again, and I'll use some of these shortcuts, but sometimes the extra fat is worth the price! I'll never make this recipe as-is again.
By jrifkin_11450531
Marlton, NJ
on December 09, 2008
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Yuck. Tastes like squash and macaroni, not like cheese at all. If you want anything that resembles old fashioned Mac and Cheese, look elsewhere.
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