Healthified Macaroni and Cheese

Make it “my mac and cheese” with simple changes. ...MORE + LESS -

2 cups (500 mL) uncooked regular or whole wheat elbow macaroni

2 cups (500 mL) fat-free (skim) milk

3 tbsp (45 mL) all-purpose flour

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) ground black pepper

1/8 tsp (0.5 mL) ground red pepper (cayenne)

2 cups (500 mL) shredded reduced-fat Cheddar cheese (sharp or old)

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1

In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
2

Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3

Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4

Bake 20 to 25 minutes or until edges are bubbly.

What is "Healthified"? We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Success: Strongly flavoured Cheddar cheese, Dijon mustard and cayenne pepper bump up the flavour of this lower-fat version of macaroni and cheese.