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Who doesn't love macaroni and cheese? This lightened-up version is sure to please those who want to indulge without the extra calories!

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Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
5 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat an 8x8-inch baking dish with cooking spray and set aside.

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  • Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.

  • Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Cook's Notes:

If sauce seems too thick, add 1 tablespoon evaporated milk at a time until desired consistency is reached.

You can use any small pasta instead of elbow macaroni.

Nutrition Facts

282 calories; protein 17.6g; carbohydrates 38.5g; fat 8.2g; cholesterol 26.4mg; sodium 400.6mg. Full Nutrition
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