- 30 mins
Ingredients
- 8 ounces whole wheat rotini pasta (2-1/2 cups)
- 4 tsp. cornstarch
- 2 cups low-fat (1%) milk
- 1/2 tsp. Dijon mustard
- Salt and pepper
- 4 ounces reduced-fat (2%) process cheese spread, cut into 1/2 inch cubes
- 2 ounces extra-sharp Cheddar cheese, shredded
- 1/3 cup freshly grated Pecorino Romano cheese
- 2 T. plain dried bread crumbs
- 1 medium tomato, thinly sliced
Preparation
Step 1
1. Preheat broiler. With nonstick cooking spray, grease shallow 1-1/2 quart broiler-safe baking dish.
2. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
3. 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 tsp. salt and 1/8 tsp. ground black 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.
4. Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish. Arrange tomato slices on top; sprinkle with crumb mixture.
5. 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.