- Salt
- 1/2 lb Macaroni
- 12 oz Evaporated low fat milk
- 3/4 c. 2% milk
- 1/4 tsp dry mustard
- 1/8 tsp garlic powder
- Pinch cayenne
- 2 tsp cornstarch
- 8 oz Cheddar cheese 50% fat (shredded)
- Boil water and salt. Cook Macaroni according to package & drain.
- In empty pot, add evaporated milk, 1/2 c. of 2% milk, mustard, garlic and cayenne. Heat to boil, then turn down to a simmer.
- Mix the cornstarch into remaining 1/4 c. milk, and add to simmering sauce to thicken, whisking constantly.
- Remove from heat, add cheese and stir in cheddar cheese.
- Gently stir in macaroni until fully mixed, and let rest 5 minutes before eating.
Calories: 419
Fat: 21 g
Fiber: 1.1 g
