They are very simple macaroni, without many ingredients. They were thicker than the original recipe, but I almost prefer it that way.
It is best to use a short ribbed pasta so the sauce will adhere to it.
Cook the pasta according to the manufacturer’s instructions. I boiled them for 14 minutes in boiling salted water. While they’re working, freeze the water and keep it safe while you make the sauce.
In the same pot where we have cooked the pasta, add the evaporated milk, the skimmed milk, the mustard, the garlic powder and the cayenne and salt.
Bring to a boil and reduce heat.
Mix the cornstarch with 2 tablespoons of milk and pour it into the milk mixture that we have on the fire. Mix well until slightly thick, about 2 minutes. Remove from the fire.
Step 3: Add Lower Fat Macaroni and cheese. In the original recipe, they are eaten.
Step 4: Add the Lower Fat Macaroni and cheese to the grated cheese until melted into the milk. This happened to me and I mixed it with the pot on the fire so that it was thicker than it could be.
Step 5 – Lower Fat Macaroni and cheese but I gratin them.
Keywords: lower fat macaroni and cheese recipe, low fat mac and cheese