15-Minute Mac and Cheese

In large pot of boiling water, cook macaroni for 6 to 8 minutes or until tender but firm. Drain, reserving 1-1/2 cups (375 mL) cooking liquid; set pasta aside.

Pour reserved liquid into pot and return to medium-high heat; whisk in skim-milk powder, cornstarch, mustard, pepper and salt. Bring just to boil, whisking. Remove from heat; add pasta and toss to coat. Add Cheddar and Parmesan cheeses; stir until melted.

Additional information :

Add-ins
-4 green onions, sliced
-1/2 cup (125 mL) chopped rehydrated sun-dried tomatoes
-2 cans (each 7-1/2 oz/213 g) water-packed tuna, drained
-1 cup (250 mL) diced cooked ham
-1/2 cup (125 mL) chopped pepperoni or beef jerky

Tip: Shred cheese and keep it in a resealable plastic bag or look for packages of shredded cheese (including combinations) in the dairy section of your grocery store. Avoid any with added cellulose as it makes the cheese stringy.

Substitutions: For back-country camping, substitute another 3/4 cup (175 mL) grated Parmesan cheese for the shredded cheese and add dried vegetables to the pasta while it cooks. For home, cottage and other kitchens, replace skim-milk powder and cooking water with 1-1/2 cups (375 mL) milk.

Source : © CanadianLiving.com