Ingredients

• cooking spray
• 6 ounces whole wheat elbow macaroni
• 1 , 5 ounce
• 1 teaspoon tapioca starch
• 5 ounces low-fat sharp Cheddar cheese , grated
• 2 teaspoons Dijon mustard , or more to taste
• 0.5 teaspoons Worcestershire sauce
• 1 pinch cayenne pepper

Instructions

1. 1 Coat an 8x8-inch baking dish with cooking spray and set aside.
2. 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. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 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. 5 Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Nutrition per serving