Mac and Cheese

1/2 pound elbow or small shell macaroni (about 2 cups) 1 (12-ounce) can reduced-fat evaporated milk 1/2 cup skim/fat free milk 2 teaspoons cornstarch 1/4 teaspoon dry mustard 1 teaspoon Worcestershire sauce Splash of Tabasco 8 ounces light Extra Sharp cheddar cheese (I like Cabot), grated (about 2 cups) Don't use the pre-grated stuff 2 oz light Velvetta Salt and Pepper to taste 1. Bring 2 1/2 quarts water to boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender. Drain the pasta. 2. Add the evaporated milk, 1/4 cup of milk, mustard, Worcestershire sauce and Tabasco, to a saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened (2-5 minutes). 3. Turn off the heat, stir in the cheese until melted. Taste the sauce and add salt and pepper to taste. 4. Stir in the macaroni and serve.