Lightened-Up 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
• 0.5 teaspoon Worcestershire sauce
• 1 pinch cayenne pepper

Steps

1. Coat an 8×8-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.