Better Mac & Cheese: A New Recipe for a Thinner Year

Amy Kuras
Food & Party

It's early enough in January that we're probably all still sticking to our New Year's resolutions ... which for many of us means we're trying to eat right and save money.

But the most expensive food is whatever sits in the fridge and rots because you just cannot bring yourself to eat it no matter how healthy it is. Food has to taste good, and if it's healthy as well, bonus!

On the other hand, the wintertime blues are hitting a lot of us pretty hard right now, and some cheesy, creamy comfort food would hit the spot. Behold! Here's a wonderful-sounding recipe from the lovely ladies at Cheap, Healthy, Good for a lightened-up version of stovetop macaroni and cheese. It also hardly takes more time than the boxed stuff and would taste so much better.

Stovetop Mac and Cheese (from Cheap, Healthy, Good, adapted from Alton Brown)

You'll need:

8 ounces elbow macaroni
2 tablespoons unsalted butter
2 egg whites
1/2 cup fat free evaporated milk (NOT sweetened condensed milk)
A few dashes cayenne pepper (a little hot sauce will also work)
3/4 teaspoon kosher salt
Fresh black pepper
1/2 tablespoon dijon mustard
6 ounces reduced fat block sharp cheddar, grated by hand (Cracker Barrel 2% rules here)

Make it:

1) Boil elbows in salted water until al dente. Drain. Turn heat to low and add pasta back to pot. Add butter and melt, stirring constantly to coat macaroni.

2) In a small bowl, combine eggs, milk, cayenne, salt, pepper, and mustard with a whisk. Pour into pasta. Stir. Add cheese. Stir until sauce is creamy and cheese is totally incorporated, about 3 or 4 minutes. Serve.


Image via jspatchwork/flickr

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