Lightened-Up Macaroni and Cheese
Description
This lighter macaroni and cheese version is made with whole wheat pasta, evaporated skim milk, and low-fat sharp Cheddar cheese.
Ingredients
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cooking spray
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6 ounces whole wheat elbow macaroni
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1 (5 ounce) can evaporated skim milk, divided
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1 teaspoon tapioca starch
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5 ounces low-fat sharp Cheddar cheese, grated
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2 teaspoons Dijon mustard, or more to taste
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1/2 teaspoon Worcestershire sauce
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1 pinch cayenne pepper
Directions
1
Coat an 8x8-inch baking dish with cooking spray and set aside.
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.
3
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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.
5
Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.