Title: Skillet Macaroni and Cheese with Tomatoes
Categories: Pasta Diet Main
Yield: 4 Servings
| 2 | c | Skim milk |
| 2 | tb | Cornstarch |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Hot pepper sauce |
| 4 | oz | Reduced fat process cheese |
| | | Produce(such as Velvetta |
| | | Light) cut in small chunks |
| | | (1 cup) |
| 2 | ts | Grated Parmesan cheese |
| 8 | oz | (2 cups) elbow macaroni, |
| | | Cooked and drained |
| 1 | c | Cherry tomato halves, or |
| | | Coarsely chopped tomatoes |
| 1/4 | c | Sliced scallions |
Whisk milk and cornstarch in a medium-size nonstick saucepan until blended.
Bring to a boil over medium heat, stirring often. Stir in mustard, salt and
hot pepper sauce until blended. Reduce heat to medium-low and simmer
uncovered 1 minute or until thickened. Stir in cheese until melted. Stir in
macaroni, tomatoes and scallions and heat through. No butter. No Cream. All
comfort. And it's as gooey as the one Mom used to make. Per serving: 345
cal, 18g pro, 57gm car, 5 gm fat, 14 mg chol, 682 mg sod. Women's Day
3/14/95