Mac and Cheese

As a long time Kraft Mac and Cheese addict, I am a huge critic of my favorite meal! I have been trying to find a lower fat and calorie version for awhile and stumbled upon 'Stovetop Mac and Cheese' on myrecipes.com, from the May 2007 Cooking Light Magazine. As we know, most of my recipes are from Cooking Light, so I gave it a try and over the past few attempts, I have improved and I believe, perfected the recipe!

Ingredients:
16oz uncooked pasta (we have tried a few, my husband's favorite is small shells)
2 cups fat free milk
4 tablespoons all-purpose flour
2 cups shredded, reduced-fat cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper

Directions:

1)  Cook pasta according to package directions, omitting salt and fat. Drain.

2)  Combine milk and flour in a medium saucepan (I have had great luck with a nonstick 2 quart pan), stirring with a whisk.  Cook over medium heat until thick, stirring constantly, this has been taking me around 5-7 minutes. Per the online recipe, using 1% milk, it takes 2 minutes, but it definitely longer with fat free milk.

3) Add cheese, salt and pepper, stirring with a whisk until smooth.  Add pasta and toss to coat. Let stand 4 minutes.

*The Cooking Light version of this recipe also provides directions to make your own breadcrumbs and apply them over the mac and cheese, but I really don't think it needs it so I have not been utilizing that portion of the recipe.

**We served our Mac and Cheese with steamed broccoli and the Crispy Pork Medallions from an earlier post for a fantastic meal!!