Background: This is the food that screams comfort food for me – however, I avoided it for years due to the high caloric number, UNTIL I tried this. This healthy Mac & Cheese is a light but indulgent side dish. I found this recipe when attending a cooking class 8 years ago in Kansas City. It totally satisfies my ‘hankering’ for my favorite cheesy delight, without the calories. Another life-changing cooking hint I learned during this class was to grate my own cheese, rather than buying shredded varieties at the grocery store. I have never gone back to buying shredded cheese since.

Serves 4

NOTE: Pre-shredded cheddar will make this dish drier…grate your own!

• 2 teaspoons Kosher Salt* do not add to water UNTIL boiling.
• 1 ½ cups dry whole wheat or high fiber macaroni (Barilla Plus is a great option)
• 1 (12 ounce) can SKIM evaporated milk.
• 3 Tablespoons flour
• ¼ teaspoon dry mustard
• 1/8 teaspoon garlic powder
• Pinch cayenne pepper
• ½ cup light SHARP cheddar cheese, grated (2%)
• ½ cup quesadilla Mexican cheese or Fontina cheese, grated.
• ¼ cup parmesan cheese, grated.

1. Bring 2 ½ quarts water to boil in large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until pasta is cooked and tender, about 5 minutes.
2. Drain the pasta and leave it in the colander; set aside.
3. Toast flour in now empty dry saucepan over medium heat for 1-2 minutes, or until it smells like popcorn. Add the evaporated milk, mustard, garlic powder, cayenne, and ½ teaspoon salt to the flour. Bring mixture to a boil, and then reduce to a simmer. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes (will stick to a wooden spoon and will not run back together when a finger is run through as a line).
4. Remove from heat, gradually whisk in the cheeses until melted and smooth. Stir in the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.

Now treat yourself to our Spiced Candied Pecans, since you were so good.