Macaroni & Cheese

• 8 oz. rotini pasta
• 4 tsp cornstarch
• 2c. low-fat milk
• 1/2 tsp Dijon mustard
• salt and pepper
• 4 oz. Velvetta, cut into 1/2" cubes
• 2 oz. sharp Cheddar, shredded
• 1/3 c. grated Pecorino Romano
• 2 Tbsp. bread crumbs
• 1 med. tomato or diced tomatoes

1. Preheat Boiler. spray baking dish with nonstick spray
2. Cook pasta according to Directions
3. In saucepan, whisk cornstarch in milk, heat to boil over med. heat, whisk occasionally.
4. Boil 1 min. Remove from heat. Add mustard, 1/4 tsp. salt, 1/8 tsp. pepper. Stir in Cheeses.
5. Drain pasta, add sauce, prepare into baking dish. Top with tomato slices or add diced tomatoes. Sprinkle with bread crumbs.
6. Broil 2-3 min. until browned. Let stand 5 min.

rotini pasta, cornstarch, lowfat milk, mustard, salt, cubes, cheddar, romano, bread crumbs, tomato

Taken from www.epicurious.com/recipes/member/views/macaroni-cheese-1275066 (may not work)