Recipe from Sandy Olsen
Table salt
1/2 lb elbow macaroni (about 2 cups)
1 (12 oz) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 tsp dry mustard
1/8 tsp garlic powder
Pinch cayenne pepper
2 tsp cornstarch
8 oz reduced-fat Cracker Barrel Sharp or Cabot 50% Light Sharp cheddar cheese, shredded (about 2 cups)
1. Cook macaroni according to package directions (or until pasta is tender, about 5 minutes). Drain pasta and leave in colander; set aside.
2. Add evaporated milk, 1/2 cup of the milk, mustard, garlic powder, cayenne, and 1/2 tsp salt in pot used for the pasta. Bring mixture to boil, then reduce to simmer. Whisk cornstarch and remaining 1/4 cup milk together in small bowl, then whisk into simmering mixture. Continue to simmer, whisking constantly, until sauce has thickened and is smooth, about 2 minutes.
3. Off heat, gradually whisk in cheddar until melted and smooth. Stir in macaroni, then let macaroni and cheese sit off heat until sauce has thickened slightly, 2 to 5 minutes, before serving.
