Stovetop Mac & Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Casseroles & One-Pot Meals
Makes: 12 Lunch portions
Ingredients
  • 16 ounces elbow macaroni
  • 2 tablespoons cornstarch
  • 1 ½ cups chicken broth
  • 1 (12-ounce) can fat-free evaporated milk
  • ¾ teaspoon salt
  • 4 ounces reduced-fat cream cheese
  • 3 cups shredded sharp Cheddar cheese
  • 1 tablespoon grated Parmesan cheese
Directions
  1. Boil the macaroni according to package directions. Drain, but do not rinse.
  2. In a stockpot over medium-high heat, whisk the cornstarch into the chicken broth, until dissolved. Bring up to a simmer, and let cook for 2 minutes.
  3. Whisk the evaporated milk and salt into the thickened chicken broth, and bring back up to a simmer.
  4. Remove sauce from heat, and stir in cream cheese, Cheddar cheese, and Parmesan cheese, until melted and creamy.
  5. Add the cooked macaroni into the cheese sauce, and stir to combine before serving.
Perfect Portion Stovetop Mac and Cheese

HELPFUL TIP: It is best to make the sauce as the macaroni is boiling, so that you can add hot macaroni into the sauce. If the finished dish has cooled too much, simply warm over medium-low heat and stir constantly, until hot throughout.
Serving size: ⅓ cup Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/01/all-about-the-perfect-portion/