Weeknight Mac and Cheese
This Weeknight Mac and Cheese comes together in a snap and is so creamy and delicious, you won't believe it has over 60% LESS fat!
Ingredients
- 8 oz Barilla Protein+ elbow macaroni
- 1 Tbsp butter
- 1 Tbsp flour
- 12 fl oz evaporated milk, 2% (1 can)
- 4 oz medium cheddar cheese, grated (I like Tillamook)
- 1 oz part-skim mozzarella cheese, grated
- ½ tsp Creole seasoning (I like Tony Chachere's)
- ¾ tsp kosher salt
- 3-4 dashes Frank's RedHot Sauce (optional)
Instructions
- In a medium saucepan, cook your macaroni in boiling water with a bit of salt according to the package instructions. Before draining, reserve a cup of the cooking water and set aside. Drain the elbows into a colander and return your pot to the stove top.
- Adjust the heat under your saucepan to medium and add in the butter. Once the foaming subsides, sprinkle in the flour and whisk until smooth. Cook this roux for 1-2 minutes until golden.
- Slowly whisk in the evaporated milk and continue to stir frequently until bubbles just start to break the surface. Continue stirring for another minute or two, allowing your sauce to thicken a bit.
- Remove your sauce from the heat and stir in the cheeses, Tony's, salt, and Frank's (if using). Add your cooked macaroni back to the pot and stir well until every little elbow is covered in cheesy goodness. Return to the stove and stir until piping hot.
- Serve immediately or cover and keep warm over low heat. If your mac seems a little dry come serving time, stir in a bit of that reserved cooking water to bring it back to the right consistency. Enjoy!
Notes
Nutrition information per serving (1/6 of recipe): 280 calories, 11 g total fat, 5 g saturated fat, 32 g carbohydrate, 3 g fiber, 17 g protein
This recipe has 33% fewer calories and 60% less fat compared to other popular macaroni and cheese recipes that use half and half and greater amounts of butter and cheese.