AJ's Mac-n-Cheezy

Everyone loves a good mac and cheese, right? I know I do! I have never been a fan of those recipes that include bacon, or ham, or even broccoli. I like good old fashioned mac & cheese! I guess I just don't like it messed with. =) This is a recipe that I came across in my April issue of Woman's Day magazine. It's from Joy Bauer's new cook book called Slim and Scrumptious. It being a lighter recipe (having fewer calories and less fat than traditional recipes), I knew I wanted to try it. I was very pleased with it. This one's going in my recipe book! Enjoy!

INGREDIENTS
• 1 (10-oz) block reduced-fat sharp Cheddar (made w/2% milk)

• 1 box (14.5 oz) multigrain elbow macaroni pasta

• 2¼ cups 1% milk

• 1 tsp low-sodium soy sauce
• 1 tsp onion powder
• ½ tsp dry mustard
• ¼ tsp paprika
• 1 bay leaf (optional)
• ½ tsp kosher salt
• 1/8 tsp black pepper
• 3 to 5 drops hot sauce
• 1 Tbsp cornstarch
• 2 Tbsp trans-fat free reduced-fat soft tub margarine spread
 
 DIRECTIONS
1. Shred the cheese using the large side of a box grater, and set it aside to warm to room temperature. (Having the cheese closer to room temperature helps it melt more easily.)
2. Bring a 6-qt pot of unsalted water to a boil. Add the macaroni and follow the directions on the package for al dente.
3. While the macaroni is cooking, prepare the cheese sauce. In a 3-qt saucepan, combine 2 cups of the milk with the soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper, and hot sauce. Place over medium heat and cook until the mixture comes to a gentle simmer.
4. In a small bowl or cup, mix the cornstarch with the remaining ¼ cup cold milk. Add the cornstarch mixture to the sauce and stir to combine. Bring to a boil, then simmer 2 to 3 minutes, stirring occasionally. The mixture should thicken slightly.
5. Remove the saucepan from the heat, discard the bay leaf, and add the shredded cheese. Continue stirring until the cheese is completely melted and no lumps remain.
6. Add the margarine spread to the cheese sauce and stir until it is completely melted and combined.
7. Drain the macaroni (do not rinse), and return it to the 6-qt pot.
8. Pour the cheese sauce over the cooked macaroni and stir until everything is coated. Cover the pot with a tight fitting lid and allow the macaroni and cheese to sit for 5 to 10 minutes, to allow the sauce to thicken before serving.


Serves 6 (about 1½ cup servings).