With lowfat chedder providing its gooey goodness, this mac and cheese is lighter than your usual fare. It also offers some gourmet flair with hints of thyme, Dijon mustard and cayenne pepper. Take note Kraft.
HEALTHY CREAMY MAC & CHEESE
- 1/2 pound dry whole-grain elbow macaroni, (2 cups)
- 1 sprig fresh thyme
- 2 cups low-fat cheddar cheese grated (about 8 ounces)
- 1 tablespoon unsalted butter, cut into small pieces
- 1 to 2 teaspoons Dijon mustard (to taste)
- ½ tbsp cornstarch
- ½ cup skim milk
- 1 1/2 teaspoons kosher salt
- Cayenne pepper
- ground black pepper
Bring a large pot of cold water to a boil and salt it generously. Add the noodles, and cook, stirring occasionally, until al dente, about 8 to 10 minutes.
Mix about 1oz of skim milk with the ½ tbsp cornstarch and set aside. Heat the remaining skim milk in a saucepan over medium heat with the parsley, thyme. When fragrant, whisk in the cornstarch mixture and bring to a boil over high heat, and simmer until the milk thickens. Remove the herbs and stir in the cheese, until melted. Whisk the butter, mustard, salt, and cayenne into the sauce. Drain the pasta and transfer to a large bowl. Toss with the cheese sauce and season with salt and black pepper. Serve.