Healthier Than Kraft Macaroni & Cheese

Ingredients

Cheese Sauce

• 1/2 lb cheddar cheese
• 1 cup fat-free evaporated milk
• 3/4 teaspoon sea salt
• 3/4 teaspoon dry mustard (optional)
• 6 tablespoons egg whites, beaten

Macaroni

• 8 cups water
• 2 cups uncooked elbow macaroni (I use brown rice macaroni)
• 1/3 cup shredded cheddar cheese
• 2 tablespoons low-fat milk
• 1/4 teaspoon salt

Directions

1. 1

   Prepare Sauce: Cut cheese into small pieces and melt in double boiler.

2. 2

   Add evaporated milk, salt and mustard.

3. 3

   Remove from heat & stir in egg whites. Return to double boiler. Cook, stirring, until egg whites thicken slightly. Remove from heat.

4. 4

   Pour into dish & cover with plastic wrap.

5. 5

   Refrigerate until well cooled.

6. 6

   Prepare macaroni:.

7. 7

   Over high heat, Bring water to boil in a large saucepan.

8. 8

   Add macaroni & cook for 10-12 minutes until tender, stirring occasionally.

9. 9

   Mix cheddar cheese, 1/2 c previously prepared cheese sauce, and milk in double boiler over medium heat, stirring. Add salt.

10. 10

    When melted & smooth, cover & set aside.

11. 11

    When macaroni is cooked, drain excess water but do not rinse. Mix in cheese sauce/cheddar mix until well blended, and serve.