I love mac & cheese, but in the past, always felt guilty about the high calorie content. I've been making this one for ages - reduced calories = relatively guilt-free, tasty, satisfying result! (And its still winter and I'm craving comfort food damnit).
Make a roux (1 tbsp of melted butter, 1 tbsp of whole wheat flour). Cook for a bit, on medium heat. Increase heat to med-high, add a whole can of skim condensed milk - whisk until combined. Add 1/2 a can of reduced fat cream of mushroom soup, continue whisking. Add about 2 1/2-3 cups shredded cheeses (1/3 of which should be extra old/sharp cheddar), in batches, and, you guessed it, whisk again until creamy. Season w/ s & p to taste. Tonight I added a couple cans of drained white tuna for protein, but at this point, you can add blanched asparagus, broccoli, or whatever - tonight, no veggies. Cook pasta (I always use whole grain or vegetable based organic pasta - this should cover about a lb of pasta). Toss drained pasta with sauce, and dig in. Its really, really good. No, I'm serious.
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