Not-So-Naughty Macaroni & Cheese - cooking recipe

Ingredients

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

Preparation

Boil the macaroni according to package directions until al dente.
In a large bowl, combine everything except the shredded cheese.
Microwave for 2-3 minutes, checking periodically, until the butter is melted.
Stir until smooth.
Drain the macaroni and add to the cheese sauce. Stir to combine.
In a lightly oiled 9x13 pan, layer 1/2 of the macaroni mixture. Top with half of the shredded cheese.
Repeat with the other half of the noodles, finishing with shredded cheese on top.
Bake uncovered for 25-30 minutes, or until bubbly and browned to your liking.
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.