OMG. I hit the jackpot with this macaroni and cheese recipe!
I’ve always loved homemade mac and cheese, but I used to make a roux from scratch which involved mixing oil and flour and then adding in a little bit of milk at a time for forever! A roux makes a great base for any cream sauce, but is too time consuming for my busy life.
So naturally I wanted to make a cheese sauce that was still thick and creamy minus all the work. Let me tell you, this did not disappoint!
The sauce came together as quick as the pasta cooked and turned out delicious. It’s safe to say I’m never making mac and cheese another way again!
If you’re looking to shake things up a little bit, mix in some broccoli and bacon bits or chili.
- Per serving, this recipe packs 55 g of carbs, 30 g of protein, and 13 g of fat, and 2 g of fiber
- Pre-workout: have at least 2 hours before your session to give you enough time to digest.
- Post-workout: ideally this would be paired with more carbs (e.g garlic bread) for the ideal 3-4:1 ratio of carbs to protein! Have post-workout meal within 1-2 hours of your session.
- 1 lb macaroni noodles
- 1 teaspoon of salt
- 2, 12-oz cans of evaporated milk
- 3 tablespoons of cornstarch
- 1 lb shredded cheddar
- Salt and pepper to taste
- Fill a pot with water and 1 teaspoon of salt and cook pasta according to directions on the box. Pro-tip: after straining the pasta, rinse with cold water to prevent overcooking
- In a medium saucepan, mix cornstarch with a splash of evaporated milk till dissolved
- Add in the rest of the evaporated milk and cook over medium-high heat stirring frequently until thick and frothy
- Add in cheese and cook until melted and sauce is smooth
- Add salt and pepper to taste
- Return pasta to the pot, combine with cheese sauce and serve
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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