About Me

I'm a married knitter, crocheter, and newbie spinner living in the Maryland suburbs with my photographer- computer geek hubby, 3 cats, and 3 dogs. And yarn. A LOT of yarn. Just ask my hubby.


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Fabbo Mac & Cheese

OK, so, I posted something about this on Facebook last night after I made it for dinner last night.  It’s a slight tweaking of one I got in my America’s Test Kitchen cookbook  (Um.  The 2007 one, I believe).  It’s REALLY good, very simple (One pot!  Yay!), and so cheesy you’d never guess it was low-fat.  I got a few requests for the recipe, so here you go!

Everyday Macaroni and Cheese


1/2 pound whole wheat elbow macaroni (about 2 cups)
1 12 oz. can 2% reduced-fat evaporated milk
3/4 cup fat-free milk
1/4 t dry mustard
1/8 t garlic powder or celery salt (optional)
1 pinch cayenne powder
2 t cornstarch
8 oz. 50% reduced-fat sharp cheddar, shredded

Makes 4 generous 1-cup servings

Cook pasta in salted boiling water in a saucepan according to the package directions. Drain, set aside.

Combine evaporated milk, 1/2 c of the milk, mustard powder, garlic powder or celery salt, cayenne, and 1/2 t salt to the saucepan. Bring to a boil, then reduce to a simmer. Whisk the cornstarch with the remaining 1/4 c milk, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until it has thickened and smooth (about 2 minutes).

Remove from heat, and gradually whisk in the shredded cheddar until melted and smooth. Stir in the macaroni, and let sit off the heat until the sauce has thickened slightly (2-5 minutes) before serving.
Per the calculator on SparkPeople:

Fat: 10.5g
Carbohydrates: 54.6g
Protein: 29.5g

And I know it’s been pretty quiet around here of late – I’m just not in a bloggy mood, and I don’t want to bore everyone with  just blabber if I have nothing to say.  I am working on a couple of things, which I am hoping to get some pics of soon.  I finished that red beret, just need to get a picture.  The pink hat is still where it was.  I’m thinking I might need more length before I can do the decreases, and that basketweave cable is just so slooooooooow.  I’m glad you guys agreed that the wider cable works better, too.  I’m much happier with it.  I also started a Swallowtail Shawl last night in some Noro Silk Garden Sock – it’s coming out really pretty so far.  I got 4 repeats done last night while watching the last of the Futurama movies.  It’s a pretty easy pattern so far – I like the way it’s working in the Silk Garden Sock, too.

5 comments to Fabbo Mac & Cheese

  • Thank you! I saw your post on facebook and started craving mac n cheese!

  • I’m going to have to give that a try…immediately. I’ve been craving mac and cheese for about 2 weeks so a tasty low-fat version is just what the doctor ordered.

  • I love my test kitchen cook book! I’d never even heard of the show til I got the book as a gift last year. We use it quite often.

    My other fave book is the BHG binder-type one, plus anything Bisquick. yum. Otherwise, I feel I have enough cooking knowledge to just wing stuff…sometimes I will read a few recipes to get general quantities/ratios correct, but then make it my own. I pretty much have Alton Brown’s baked mac and cheese memorized. It’s my fave. As is the stovetop from the same recipe. What I REALLY wanna try, but haven’t yet, is the fried mac and cheese. He takes the leftover baked mac and slices, breads, and frys. How YUM is that?

    I’ve taken to really watching calories during the week, and letting go a bit on the weekends. That way I can enjoy pizza and such, but have learned to not go too overboard, although it is over my ‘daily limit’

    haha, I feel like I have blogged in your comment section!

  • by ‘same recipe’ I meant ‘same episode’ Alton is great!

  • This is on the week’s menu for Tuesday– I’m going to have J make it with me so that maybe, JUST maybe, he’ll give it a try! (He’s so damn picky about homemade mac-n-cheese… and pretty much everything else that isn’t a hot dog or pb&j sandwich…)

    Thanks for sharing!