Lightened-Up Macaroni and Cheese recipe
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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 caloriescarbohydrate: 38.5 gcholesterol: 26.4 mgfat: 8.2 gfiber: 3.5 gprotein: 17.6 gsaturatedFat: 4.5 gservingSize: -sodium: 400.6 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Lightened-Up Macaroni and Cheese
Directions
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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.