Cream of chicken soup is blended with spices, lemon juice, and garlic to create this straightforward sauce. It complements rice, pasta, poultry, and vegetables really well. A teaspoon or two of basil or Italian seasoning can also be used for taste.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 6 ounces whole wheat elbow macaroni
- 1 (5 ounce) can evaporated skim milk, divided
- 1 teaspoon tapioca starch
- 5 ounces low-fat sharp Cheddar cheese, grated
- 2 teaspoons Dijon mustard, or more to taste
- ½ teaspoon Worcestershire sauce
- 1 pinch cayenne pepper
Instructions
- Coat an 8×8-inch baking dish with cooking spray and set aside.
- 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.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- 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.
- Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.
- If sauce seems too thick, add 1 tablespoon evaporated milk at a time until desired consistency is reached.
- You can use any small pasta instead of elbow macaroni.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 401 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |