Macaroni and Cheese is one of the best comfort foods, hands down! I hadn't had it for many years because I couldn't find a decent fat free cheese that melted well or tasted good, but once I did, I make it whenever I am craving something cheesy for lunch or as a side for dinner. I absolutely love this simple dish!
*If you can, buy Bordens Fat Free American Cheese Slices, this is the BEST. Other fat free cheeses work fine (like Kraft) but Bordens definitely makes a huge difference in the taste.*
Ingredients:
- 2 tbsp cornstarch
- 1 tsp of salt
- 1 and 1/2 tsp dry mustard powder
- 1/4 tsp pepper
- 2 and 1/2 cup of skim milk
- 2 tbsp extra virgin olive oil
- 12 slices of Borden Fat Free American Cheese Slices
- 8 OZ of elbow macaroni
- Pam Cooking Spray
Directions:
Preheat the oven to 400 degrees. Boil the macaroni according to package directions. In a medium saucepan on medium-high heat, combine the cornstarch, salt, dry mustard, and pepper. Stir well so there aren't clumps and everything is incorporated.
Stir in the skim milk until it's smooth. Then, stir in the olive oil. Continue to stir constantly, and bring the mixture to a boil for one minute. Turn the heat down to low and remove the pot from the heat. Mix in 10 of the cheese slices and stir well until all the clumps are gone and you have a cheese sauce. If necessary, put the pot back on the low heat in order to make this job easier (be careful not to burn the sauce).
Strain the elbows and add them to the cheese mixture. Mix well so that the cheese sauce is coating the noodles evenly.
Spray a two quart casserole dish with Pam. Pour the macaroni and cheese in the dish. Break up the remaining two cheese slices into strips/pieces and scatter on top of the macaroni. Bake the dish for 20 to 25 minutes or until it's hot and bubbly and the edges are browned.
Enjoy!