Lighter Macaroni and Cheese

This is a favorite at our house! Bryan especially love this, since he's a big cheese fan.

-3 quarts of water
-8 ounces macaroni noodle (or noodles of your choice)
-2 teaspoons of salt
-8 ounces of 50% less fat cheddar cheese, Cabot or Cracker Barrel brand is great (sometimes I -don't have that, so we use whatever is on hand)
-1 can of 2% evaporated milk
-1/3 Cup 2% milk
-a little bit of garlic powder
-some dry mustard
-a pinch of cayenne pepper
-2 teaspoons of corn starch
-1/4 teaspoon salt


Boil pasta in 3 quarts water with the 2 teaspoons salt, according to directions. Drain. Set aside.

In a pot over medium heat, mix the salt, evaporated milk, milk, garlic, dry mustard, and cayenne pepper.

Mix the cornstarch with a little milk on the side and mix it throughly.

Whisk in the cornstarch mixture to the contents of the pot and allow to thicken (a few minutes) over a simmer.

Slowly add the cheese (which you've shredded) and whisk it over a low heat (or it will separate).

Add the pasta and fold together. Let it sit a couple minutes.