Here’s another recommended recipe we found from America’s Test Kitchen.
Reference Link:
Reduced-Fat Baked Macaroni and Cheese:

Ingredients

1 pound elbow macaroni Salt and pepper 3 (12-ounce) cans 2 percent low-fat evaporated milk ¾ teaspoon dry mustard ½ teaspoon garlic powder Pinch cayenne pepper 1 tablespoon cornstarch 12 ounces 50 percent light cheddar cheese, shredded (3 cups)1 cup panko bread crumbs, toasted1 tablespoon unsalted butter, melted

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until just al dente. Reserve 1/2 cup cooking water, then drain macaroni; set aside.
2. Combine evaporated milk, mustard, garlic powder, 1 teaspoon salt, and cayenne in now-empty pot and bring to simmer. Combine 1/4 cup reserved pasta water and cornstarch, then whisk into pot. Continue to simmer, whisking constantly, until sauce is slightly thickened, about 3 minutes. Off heat, whisk in cheddar, a handful at a time, until melted. Stir in cooked macaroni and add remaining 1/4 cup pasta water as needed to adjust consistency; sauce should be slightly soupy.
3. Transfer mixture to 13 by 9-inch baking dish. Toss toasted panko with melted butter in bowl, season with salt and pepper to taste, and sprinkle over top. Bake until sauce is bubbling around edges, about 20 minutes. Let cool slightly before serving.

Jeannie notes.. Above is curated for evaluation and recommendation from America’s Test Kitchen

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Reduced-Fat Baked Macaroni and Cheese

reco low-cal