Macaroni and cheese is always an indulgence but we've trimmed some of the fat with a creative stovetop method for a creamy, cheese sauce. It's on the table in just 25 minutes, no baking time required!
Ingredients
-
8 oz. (2 cups) uncooked elbow macaroni
-
4 Tbsp.butter
-
1/3 cupAllWhites® egg whites egg whites
-
1 can (5 oz.)fat free evaporated milk*
-
1/2 tsp.salt
-
1/2 tsp.dry mustard
-
2 (3/4 oz.)individually wrapped Crystal Farms® American cheese slices
- 1 cup
(4 oz.)Crystal Farms® shredded Sharp Cheddar cheeseInstructions
-
In 2-quart saucepan, cook pasta according to package directions; drain. Set aside.
-
Add butter to saucepan; cook over low heat until butter is melted. Add cooked pasta; stir to coat pasta with butter.
-
In small bowl stir together AllWhites egg whites, evaporated milk, salt and dry mustard. While continuing to cook pasta over low heat, add AllWhites egg white mixture, stirring constantly. Add Crystal Farms American cheese and Crystal Farms Sharp Cheddar cheese. Cook over low heat, stirring constantly, until cheese is melted and sauce is smooth.
-
* 1 (5 ounce) can regular evaporated milk
Find Similar Recipes
Review
- 1 cup