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This is quite possibly the creamiest Macaroni and Cheese you've ever eaten, with 75-percent of the saturated fat cut! How? Marlene Koch, who wrote the book Eat What You Love Quick And Easy told Tonia's Kitchen that she uses several types of reduced fat cheese, but the key to it all is evaporated milk. That cuts out a lot of water, and produces a far creamier cheese sauce than you might otherwise expect. Your family will think it's decadent, but you'll know its just plain old good!
8 ounces dry large macaroni shells
3/4 cup low-fat evaporated milk
1/2 cup reduced-sodium chicken broth
1 tablespoon cornstarch
3/4 teaspoon dry mustard
1/2 teaspoon garlic salt with parsley
1 1/2 cups reduced-fat shredded sharp cheddar cheese, divided
1 (4-ounce) can diced green chiles
3/4 cup low-fat evaporated milk
1/2 cup reduced-sodium chicken broth
1 tablespoon cornstarch
3/4 teaspoon dry mustard
1/2 teaspoon garlic salt with parsley
1 1/2 cups reduced-fat shredded sharp cheddar cheese, divided
1 (4-ounce) can diced green chiles
1. Cook the pasta according to package directions. Be careful not to overcook.
2. While the pasta is cooking, in a small saucepan over medium heat, combine the next five ingredients (evaporated milk through garlic salt). Whisk and cook for 2 minutes, or until the mixture comes to a low boil and thickens. Turn off the heat, and stir in 1 cup of cheese. When smooth, stir in the green chiles.
3. Drain the cooked pasta, leaving it just slightly wet, and add it back to the pot. Immediately stir in the cheese sauce and last 1/2 cup of cheese, and stir well until the pasta is creamy and well coated.
