Waistline Friendly Baked Mac and Cheese

Who doesn't love to go back to their childhood with a flavorful bowl of mac and cheese? I will never get tired of this cheesy meal, but I love making it the adult way. By adult way I mean, by scratch and not out of a box. It is so easy to melt some cheese in a pan and toss it with some spices and macaroni pasta. If you are missing those nights in college when you stuffed your face with a whole box of mac and cheese (guilty of that for sure), here is a great and fast recipe to bring you back in time!

Waistline Friendly Baked Mac and Cheese
adapted from eatinglight magazine volume XX number 1


Ingredients:
 1 (14.5ox) box multigrain elbow macaroni
1 teaspoon low-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon paprika
3 to 5 drops hot sauce
2 1/4 cups milk
Kosher salt and pepper
1 tablespoon cornstarch
10 oz sharp cheddar, shredded (2 1/2 cups) [plus a little extra for topping]
2 tablespoon trans-fat-free reduced fat soft tub margarine spread
1/4 cup bread crumbs

Directions:

1. Cook the pasta according to package directions (do not add salt). Drain pasta and return to the pot.
2. Meanwhile, in a 3-quart saucepan, combine the soy sauce, onion powder, mustard, paprika, hot sauce, 2 cups milk, 1/2 teaspoon salt and 1/8 teaspoon pepper; bring to simmer.
3. In a small bowl, combine the cornstarch and the remaining 1/4 cup milk. Add the cornstarch mixture to the pot and bring to a boil. Reduce heat and simmer, stirring occasionally, until the mixture slightly thickens, 2-3 minutes. Remove the saucepan from heat. Add the cheese and stir until it has melted and the sauce is smooth. Add the margarine and stir until melted and combined 
4. Pour the cheese sauce over the cooked macaroni and toss to coat. Cover the pot with a tight-fitting lid and let sit for at least 5 minutes (this helps the sauce thicken).
5. Meanwhile, heat broiler. 
6. Coat a broiler-proof 13x9in baking dish with cooking spray. Transfer tossed macaroni to the baking dish and sprinkle with bread crumbs and a sprinkle of cheese. Broil until golden brown, 3 to 6 minutes, checking often to make sure the top does not burn.

Makes 6 servings.

Nutrition: (1 1/2 cups) Calories 419; Fat 13g; Cholesterol 35mg; Carb 58g; Protein 25g; Fiber 6g; Sodium 680mg