Coat an 8×8-inch baking dish with cooking spray and set aside.
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.
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
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.
Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.
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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