Monday, January 10, 2011

Stove Top Macaroni and Cheese

This recipe is from the America's Test Kitchen Family Cookbook and like all the recipe from America's Test Kitchen it was a home run. The original recipe does not call for fat free evaporated milk, but that is what I had on hand and the recipe turned out just fine.

8 ounces macaroni
2 large eggs
1 (12-ounce) can fat free evaporated milk
1 teaspoon dry mustard (dissolved in 1 teaspoon water)
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces low fat shredded cheddar cheese
  1. Bring 2 quarts of water to a boil in a large pot, add the macaroni and cook for 9 minutes.
  2. Meanwhile, mix together the eggs, half the evaporated milk, the mustard mixture, the Tabasco, salt, and pepper.
  3. Drain the pasta, and return to the pot. Set the pot over low heat and stir in the egg mixture and half the cheddar cheese. Continue to cook over low heat, gradually stirring in the remaining evaporated milk and cheddar, until the mixture is hot and creamy. About 5 minutes.

Serves 6, 1-cup servings. Calories: 387, 14 grams of fat, and 1 gram of fiber

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