Light Mac-and-Cheese

2-3 cups pasta (macaroni or small shells)
12 oz. can reduced-fat evaporated milk
¾ cup 2% milk (divided)
¼ teaspoon dry mustard
pinch granulated garlic (garlic powder would also work)
pinch cayenne pepper
salt
1 tablespoon cornstarch
8 oz. package 2% sharp cheddar cheese, grated

Cook the pasta according to the package directions. While the pasta cooks, grate the cheddar cheese. Drain the cooked pasta and set aside.

In the empty saucepan used to boil the pasta, add the evaporated milk, ½ cup of the 2% milk, dry mustard, granulated garlic (or garlic powder), cayenne, ½ teaspoon of salt and mix together. Bring the mixture to a boil, then reduce to a simmer.

Whisk together the cornstarch and remaining ¼ cup of milk, then whisk the cornstarch mixture into the simmering sauce. Whisk constantly while the sauce simmers and thickens, for about 2-5 minutes.

Take the sauce off the heat and gradually whisk in the cheddar cheese until melted and smooth. Stir in the pasta and let the mac-and-cheese sit, covered, for 2-5 minutes before serving.