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 = 45What's this? |
Creamy Mac and Cheese
Servings = 4 | Serving size =2 ounces pasta
This recipe can be multiplied by 2, 3, 4.
Leftovers are good. Reheat gently after adding 1- Tbsp. of 2% milk per serving.
Serve with Roasted Beets or Roasted Acorn Squash or Collard Greens
| 4 quarts | water |
| 8 ounces | penne pasta |
| 1/2 | of a 4 ounce carton egg substitute |
| 2 tsp | cornstarch |
| 1/2 cup | 1% milk |
| 5 ounces | reduced-fat cheddar cheese |
| 1/8 tsp | salt |
| fresh ground black pepper |
Place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook – the pasta should be cooked al dente.
While the pasta is cooking, combine the egg substitute, cornstarch, 1 % milk, reduced-fat cheddar cheese and salt in a small glass mixing bowl.
Place the mixing bowl in the microwave and heat on high in 30-second intervals until hot. Whisk with a fork after each 30-second interval. Do not allow the mixture to get so hot that it boils.
When the pasta is done, drain well and return it to the pot. Add the cheese mixture and mix well until the cheese is completely melted and creamy.
Add fresh ground black pepper to taste and serve immediately.
Nutrition Facts
Serving size: 2 ounces pasta | Servings 4
Calories 304 | Calories from Fat 36
Amount Per Serving (% Daily Value)
Total Fat 4g (6%) | Saturated Fat 2g (10%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 9 mg (3 %) | Sodium 340 mg (14 %)
Total Carbohydrates 46g (14%) | Sugars 1g
Dietary Fiber 2g (7%) | Protein 19g
Vitamin A 4% | Vitamin C 1 % | Calcium 21% | Iron 14%
Vitamin K 0 mcg | Potassium 218 mg | Magnesium 42 mg
"They take great pride in making their dinner cost much; I take my pride in making my dinner cost so little."
-Henry David Thoreau, Author
The refrigerator light goes on...
Using whole wheat pasta won't add any calories but will add a nutty flavor and a lot of fiber.
Blending and melting the cheese and milk with the cornstarch first helps to make a creamy sauce.