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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

Nutrition Info

281.9 calories carbohydrate: 38.5 g cholesterol: 26.4 mg fat: 8.2 g fiber: 3.5 g protein: 17.6 g saturatedFat: 4.5 g servingSize: - sodium: 400.6 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Coat an 8x8-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.

4 servings

Who doesn't love macaroni and cheese? This lightened-up version is sure to please those who want to indulge without the extra calories!