Friday, January 3, 2014

Easy Macaroni and Cheese

Here's a comfort food, that will become a favorite to make.  Just a few ingredients that you probably have in your pantry.   Don't worry, you'll not have to climb a mountain in Tibet to find these lists of ingredients.  ;)

Makes 6 servings

8 ounces of dry macaroni noodles
12 ounces of low-fat evaporated milk
2 teaspoons of cornstarch
1 teaspoon of dry mustard... I've had a hard time finding this ingredient at the store, so I squeezed a little dijon mustard and it came out fine. 
1/2 teaspoon garlic powder
1/4 teaspoon salt
1-1/2 cups  reduced -fat shredded sharp cheddar cheese (we have used mild too)

I add in this list of ingredients:  a pinch of dill weed; a pinch of Mrs. Dash; a little bit of ground black pepper; and a tiny bit of paprika

I love to add in herbs to all my dishes.

Cook the pasta according to package directions. Be careful not to overcook. Drain the pasta and rinse with cold water.

In a medium saucepan, whisk together the evaporated milk and the next 4 ingredients over medium heat.  Whisk until the mixture thickens and bubbles form.  Turn off the heat and stir in the cheese until melted and creamy.

Add the pasta, stirring until well blended.  Sprinkle with pepper and the other herbs listed. 

To turn this into a meal, just add in cooked chopped chicken.  Serve with green beans or salad on the side and you're in business.  


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