Print Recipe Close Window

Max Mac and Cheese

Yield: Serves 4. Each serving: 1 cup.

Ingredients

Instructions

This handy recipe makes a cheesy side dish that is lower in fat and sodium than many commercial preparations. Carrots added to the sauce make a nice orange color.

8 oz macaroni
1 cup skim milk (preferably fortified skim milk*)
1 cup canned, sliced carrots, drained (or 1 cup cooked)
1/4 cup grated Parmesan cheese
1/2 cup light shredded cheddar cheese
1/2 tsp garlic powder
black pepper to taste

Directions:
Cook macaroni according to package directions; drain in colander. Puree milk, carrots, cheeses and seasonings together in blender until smooth. Pour this sauce into a microwaveable casserole dish and add noodles. Stir well and microwave on full power for 3-4 minutes or until mixture is thick. Serve hot. If you are chilling this dish for later, add a little skim milk prior to reheating in the microwave.

*Fortified skim milk is often called Skim Plus it is thicker than regular skim milk and contains added calcium.