Healthy Makeover: Macaroni and Cheese
Ingredients
- 8 oz. whole wheat rotini pasta
- 4 tsp. cornstarch
- 2 c. low-fat (1%) milk
- 1/2 tsp. Dijon mustard
- salt
- ground black pepper
- 4 oz. reduced-fat (2%) pasteurized process cheese spread
- 2 oz. extra-sharp Cheddar cheese
- c. freshly grated Pecorino Romano cheese
- 2 tbsp. plain dried bread crumbs
- 1 medium tomato
Instructions
- Preheat broiler. With nonstick cooking spray, grease shallow 1 1/2-quart broiler-safe baking dish.
- Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
- Meanwhile, in 2-quart saucepan, whisk cornstarch into milk; heat to boiling over medium heat, whisking occasionally. Boil 1 minute. Remove saucepan from heat; whisk in mustard, 1/4 teaspoon salt, and pepper. Stir in cheese spread, Cheddar, and 1/4 cup Romano. (Cheese does not need to melt completely.) In small bowl, combine bread crumbs with remaining Romano.
- Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish. Arrange tomato slices on top; sprinkle with crumb mixture.
- Place baking dish in broiler, about 6 inches from source of heat. Broil macaroni mixture 2 to 3 minutes or until top is lightly browned. Let macaroni and cheese stand 5 minutes to set slightly for easier serving.
