One more Mac-n-cheese recipe

[Guest guest]

All this talk about mac-n-cheese made me finally try a recipe I've had for

awhile. It turned out pretty good, really. Like said before, this is NOT

a low-calorie dish....but it is yummy. It's an Alton Brown recipe that I

SBD-ified.

StoveTop Mac-n-cheese (6-8 servings)

1/2 pound Whole-wheat elbow macaroni

4 Tablespoons Smart Balance (or some other SBD margarine)

2 eggs

6 ounces evaporated skim milk

1/2 teaspoon hot sauce

1 teaspoon kosher salt

Fresh black pepper

3/4 teaspoon dry mustard

10 ounces reduced fat sharp cheddar, shredded

Cook the noodles according to the package directions. Drain. Return noodles to

the cooking pot and mix with the margarine to melt.

Whisk together the eggs, evaporated milk, hot sauce, salt, pepper and mustard.

Stir into the pasta and add the cheese. Over low heat continue to stir for 3

minutes or unil creamy.

Note: Pay attention to that last step. The eggs in the sauce cook to thicken

the sauce, so you need to cook it long enough. And be patient. If you try to

rush it by jacking up the temperature, you'll get a slightly curdled sauce.

I used a mixture of Kraft 2% Extra Sharp Cheddar and Cabot's 75% reduced fat

white cheddar. In retrospect, the Extra sharp was a bit too sharp. Better to

use the regular kind.

Betsy Hall,