Baked Macaroni and Cheese

Serves 8

1 pound elbow macaroni
Salt and pepper
3 (12-ounce) cans 2 percent low-fat
evaporated milk
¾ teaspoon dry mustard
½ teaspoon garlic powder
Pinch cayenne pepper
1 tablespoon cornstarch
12 ounces 50 percent light cheddar cheese,
shredded (3 cups)
1 cup panko bread crumbs, toasted
1 tablespoon unsalted butter, melted

1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until just al dente. Reserve ½ cup cooking water, then drain macaroni; set aside.

2. Combine evaporated milk, mustard, garlic powder, 1 teaspoon salt, and cayenne in now-empty pot and bring to simmer. Combine ¼ cup reserved cooking water and cornstarch, then whisk into pot. Continue to simmer, whisking constantly, until sauce is lightly thickened, about 3 minutes. Off heat, whisk in cheddar, a handful at a time, until melted. Stir in cooked macaroni and add remaining ¼ cup cooking water as needed to adjust consistency; sauce should be slightly soupy.

3. Transfer mixture to 13 by 9-inch baking dish. Toss toasted panko with melted butter in bowl, season with salt and pepper to taste, and sprinkle over top. Bake until sauce is bubbling around edges, about 20 minutes. Let cool slightly before serving.