Not-So-Naughty Macaroni & Cheese

• 16 ounces whole wheat pasta (shells, elbows, rotini, etc.)
• 2 (10 ounce) cans condensed cheddar cheese soup
• 12 ounces fat-free evaporated milk
• 8 ounces shredded cheddar cheese
• 1/8 cup unsalted butter
• 1 teaspoon salt
• black pepper, freshly gound
• 1 teaspoon ground mustard
• 3 dashes hot sauce
• 1 teaspoon granulated onion
• 1 teaspoon cayenne pepper

1. Boil the macaroni according to package directions until al dente.
2. In a large bowl, combine everything except the shredded cheese.
3. Microwave for 2-3 minutes, checking periodically, until the butter is melted.
4. Stir until smooth.
5. Drain the macaroni and add to the cheese sauce. Stir to combine.
6. In a lightly oiled 9x13 pan, layer 1/2 of the macaroni mixture. Top with half of the shredded cheese.
7. Repeat with the other half of the noodles, finishing with shredded cheese on top.
8. Bake uncovered for 25-30 minutes, or until bubbly and browned to your liking.
9. NOTE: I have experimented with different combinations of cheese. Cheddar is a great standby, but try adding a little pepper jack to the mix, or even a little bit of bleu for some bite.

whole wheat pasta, cheddar cheese, milk, cheddar cheese, unsalted butter, salt, black pepper, ground mustard, hot sauce, onion, cayenne pepper

Taken from www.food.com/recipe/not-so-naughty-macaroni-cheese-450412 (may not work)