Retro Recipe Redux Part 2: Stovetop Macaroni and Cheese

-10 ounces (about 3 cups) elbow macaroni
-2 cups low fat or non-fat milk
-1 tablespoon cornstarch
-1 teaspoon dry mustard
-1 medium garlic clove, minced
-3/4 cup (3 ounce) shredded aged extra sharp cheddar cheese (that means NO KRAFT!!)
-1/4 teaspoon salt
-1/8 teaspoon freshly ground black pepper
-1/8 teaspoon cayenne pepper
-1/4 cup (1 ounce) Parmigiano-Reggiano cheese (not the dry powder you put on your spaghetti as a kid)

1) Cook macaroni in a large pot of boiling water according to the package directions; drain. Return to pot.

2) Meanwhile, in a small bowl, whisk together 1/4 cup of the milk, cornstarch and mustard. Spray large saucepan with non-stick cooking spray; add garlic. Cook over medium heat 30 seconds or until fragrant. Add remaining 1 3/4 cups milk; cook until small bubbles begin to form around edges of saucepan. Add cornstarch mixture; bring to a boil, whisking constantly, until mixture is thickened. Whisk in cheddar cheese until melted. Stir in salt, pepper and cayenne pepper.

3) Pour cheese sauce over macaroni; stir to mix. Serve immediately. Sprinkle each serving with freshly grated Parmigiano-Reggiano cheese.