Macaroni and Cheese - CHI Health, Nebraska (NE) - Southwest Iowa (IA)


2 cups uncooked macaroni
1 can (12 oz.) evaporated skim milk
1 Tbsp. cornstarch
1 tsp. (1 packet) Herb-Ox very low sodium chicken bouillon
1 cup sharp cheddar cheese, shredded (can use Kraft Cracker Barrel extra sharp cheddar or can use reduced fat cheddar by Kraft or Sargento)


Cook the macaroni according to package directions but without adding salt.  Drain and set aside.

In a small saucepan, use a wire whisk to stir together the evaporated skim milk, cornstarch, and bouillon.  Cook and stir until thickened and bubbly.  Cook and stir for 1 minute more.  Remove the saucepan from the heat.  Slowly stir in the cheese until melted.

Stir the cooked macaroni into the cheese sauce.  Transfer the mixture to a casserole dish sprayed with cooking spray.  Bake uncovered in a preheated 350 degree oven for 20 to 25 minutes.

Makes 5 cups

Nutrition Facts

Serving size: 1 cup

Values with Kraft Cracker Barrel extra sharp cheddar:
Calories per serving: 319
Carbohydrate: 43 grams
Fiber: 2 grams
Protein: 15 grams
Fat: 9 grams
Saturated fat: 6 grams
Trans fat: 0
Sodium: 235 milligrams

Values with reduced fat cheddar cheese:
Calories per serving: 286
Carbohydrate: 44 grams
Fiber: 2 grams
Protein: 16 grams
Fat: 6  grams
Saturated fat: 3 grams
Trans fat: 0
Sodium: 233 milligrams