Lighter stovetop mac and cheese

Is everyone sick of turkey and leftovers by now? I certainly am. With a lot more holiday eating ahead during the busiest time of year, I was happy to find a quick, simple, slimmed-down version of an old favorite at Cook’s Illustrated. I appreciate stovetop mac and cheese when I’m busy; one pot, no muss or fuss.

This version shaves off a lot of fat and calories by using reduced-fat dairy products but is still creamy and smooth. You might be tempted to use fat-free versions, but don’t; the same goes for buying shredded cheese, which has additives to prevent clumping but which also inhibit melting.  To quote Cook’s, if you make either alteration, “the texture and flavor of the macaroni and cheese will suffer substantially.”

That doesn’t mean I slavishly followed all the other ingredients. To make the dish even healthier, I used low-carb macaroni and, since Cook’s entrees are usually too bland for me, I doubled the spice amounts listed but not the salt. I’m glad I did; it would have tasted almost solely of cheese otherwise.

Speaking of the cheese, it’s grated with a standard box grater. If you use a rasp grater, such as a Microplane, use the full eight ounces despite what will surely look like a mountain of cheese. It’s a mindless-enough task that I grated it while the morning coffee brewed and popped it, airtight, into the fridge so it would be ready to go in the evening.

Lighter Stovetop Mac and Cheese

Adapted from Cook’s Illustrated

6 oz/170g elbow macaroni, about 2 cups
1 12-oz can reduced-fat evaporated milk, not fat-free
6 oz/ 177ml 2% milk, not fat-free – divided
1/2 tsp salt
1/4 tsp dry mustard
1/8 tsp garlic powder or celery salt (optional) [I used 1/4 tsp garlic powder]
Pinch cayenne pepper
2 tsp cornstarch
8 oz/226g reduced-fat (50%) extra-sharp cheddar cheese, grated*

*The two brands Cook’s recommends are Cabot, available in an 8-ounce brick, and Cracker Barrel, sold in a 10-ounce brick. I used the latter and always prefer white cheddar.

Grate the cheese using the large holes on a box grater and set aside.

In a large saucepan or a Dutch oven, completely cook the macaroni according to the package directions and drain, leaving it in the colander.

In the same pan, whisk together the evaporated milk and 4 oz/118ml of the 2% milk. Reserve the remainder. Stir in the salt, dry mustard, garlic or celery powder if using, and the cayenne. Bring to a boil over medium heat, stirring from time to time to prevent scorching, then reduce to a simmer.

Whisk together the remaining milk and the cornstarch, making sure it dissolves. Add to the pan and return to a simmer, slowly whisking or stirring constantly. After it is simmering again, let simmer, still slowly stirring or whisking, another two minutes or until thickened.

Remove from the heat. Gradually whisk in the cheddar until melted and smooth. Stir in the reserved macaroni and let stand, uncovered, about 3 – 5 minutes, until slightly thicker.

Serves 4

Ella’s tip: Box graters, tart pans and other kitchen items made of tin should be washed gently to prevent scratches. They will rust unless thoroughly dried, so after drying by hand put them into a 250 degree oven, turn off the heat and leave them in the oven for half an hour or so to dry them completely.

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Tagged as: budget meals, easy, quick