Awesome Mac and Cheese

So I've been making this mac and cheese recipe for a couple of years now and just tried it here in Central Asia and it turned out wonderfully, making it definitely worth writing about! It's sooo easy and makes you never want to go back to the box again. It's a Cooking Light recipe that I slightly modified. I mostly used Cheddar cheese at home but have used other kinds successfully and used Gouda today and it was delicious as well. Since it's Cooking Light it uses fat-free evaporated milk but I had to use the real stuff today and of course, it only made it better. The recipe also calls for 1/4 cup of eggbeaters but I didn't use that here since we don't have them and it was just fine.

So, here's the recipe. I think it's the only recipe I have memorized! :-)

12 ounces pasta (I find that shells or any pasta with a large hole is great because all the cheese gets in there and oozes out!)

1 can fat-free evaporated milk

2 cups of shredded cheese

1/4 c. eggbeaters

1 tsp. salt

1/4 tsp. ground red pepper

Cook pasta. Add cheese, eggbeaters and milk. (I never add the whole can, just add until you think it's creamy enough). Add salt and red pepper. Enjoy!!!!

This makes enough for two people to have a full meal and have leftovers. I usually cut up some carrots and have them so I can feel like I cooked a healthy meal. :-)

Drew and I LOVE this mac and cheese and I'm so excited I found the ingredients to make it work here. I'm so happy!