3/8 lb elbow macaroni
1 12 oz can reduced fat evaporated milk
2/3 cup low fat milk
1/4 tsp dry mustard
1/8 tsp garlic powder or celery salt
pinch cayenne pepper
2 tsp corn starch
8 oz 50% light cheddar cheese
Cook macaroni and drain.
In the now empty sauce pan add the evaporated milk, 1/2 cup of the milk, mustard, garlic powder, cayenne, and 1/2 tsp salt. Bring to a boil then reduce to a simmer. Whick the cornstarch and remaining milk together and then whisk into the simmering mixture. Continue to which at a simmer until sauce is thickened and smooth, about 2 minutes.
Off the heat, gradually stir in cheddar until melted and smooth. Stir in the macaroni and let sit off heat until sauce has thickened slightly, about 2 to 5 minutes.
360 cal
10 g fat
720 mg sodium