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
Reasons You'll Love It
Cooking Tips You Should Know
- Stir the cheese sauce constantly to prevent it from sticking or burning.
- Add a little mustard powder or paprika for extra flavor without extra calories.
Step 1
Greas an 8x8-inch baking dish with cooking spray and set it aside. Bring a large pot of salted water to a boil, then cook the whole wheat macaroni until it’s tender but still has a bit of bite—about 8 minutes. While the pasta cooks, set your oven rack about 6 inches from the broiler and preheat the broiler.
Step 2
In a saucepan, mix together the evaporated milk and tapioca, then whisk in the rest of the milk. Add the Cheddar cheese, mustard, Worcestershire sauce, and pepper. Heat the sauce over medium heat, stirring often until it thickens slightly and the cheese melts completely. Drain the pasta and toss it into the cheese sauce, making sure it’s well coated. Pour everything into the prepared baking dish.
Step 3
Place the dish under the broiler and cook just until the top is golden and bubbly, about 2 to 3 minutes. Let it cool for a few minutes before serving so it sets up a bit. Enjoy!
