Lightened-Up Macaroni and Cheese


  • 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
  • Directions

  • Step 1

    Coat an 8×8-inch baking dish with cooking spray and set aside.


  • Step 2

    Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  • Step 3

    Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

  • Step 4

    Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.

  • Step 5

    Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

  • Cook's Notes:

    If sauce seems too thick, add 1 tablespoon evaporated milk at a time until desired consistency is reached.

    You can use any small pasta instead of elbow macaroni.

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