Lighter Macaroni and Cheese

Ingredients

• cooking spray
• 6 ounces whole wheat elbow macaroni
• 1 (5 ounce) can evaporated skim milk, divided
• 1 teaspoon tapioca starch
• 5 ounces low-fat sharp Cheddar cheese, grated
• 2 teaspoons Dijon mustard, or more to taste
• ½ teaspoon Worcestershire sauce
• 1 pinch cayenne pepper

Step 1

Spray an 8x8-inch baking dish with cooking spray and set it aside. Bring a large pot of salted water to a boil, then add the whole wheat macaroni. Cook it until it’s tender but still has a bit of bite, about 8 minutes, stirring now and then. While the pasta cooks, set your oven rack about 6 inches from the broiler and preheat the broiler.

Step 2

In a saucepan, whisk together 1 tablespoon of evaporated milk and the tapioca until smooth. Gradually add the rest of the milk, then stir in the cheddar cheese, mustard, Worcestershire sauce, and a pinch of pepper. Heat the mixture over medium heat, stirring frequently until the sauce thickens and the cheese melts completely.

Step 3

Drain the pasta and mix it into the cheese sauce, then pour everything into your prepared baking dish. Pop it under the broiler for 2 to 3 minutes, just until the top turns golden brown. Let it cool for about 5 minutes before digging in.