Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Elbow macaroni; uncooked |
2 cups | Skim milk |
2 tablespoons | Cornstarch |
1 teaspoon | Dijon mustard |
½ teaspoon | Salt |
¼ teaspoon | Ground black pepper |
4 ounces | Reduced-fat cheddar cheese; shredded |
½ cup | Tomatoes; chopped |
½ cup | Ham; diced |
1. Bring a large saucepan of water to a boil. Add the macaroni and cook according to the package directions. Drain in a colander.
2. Meanwhile, in a medium-size nonstick saucepan, whisk together the milk and cornstarch until blended. Bring to a boil over medium-high heat, stirring often.
3. Stir in the mustard, salt, and pepper. Reduce the heat to low and simmer for 1 minute, or until thickened.
4. Stir in the cheese until melted. Stir in the macaroni and heat through.
5. Serve right away.
Copyright credit: Round Stone Press, Incup and Woman's Day Magazine, 1995© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster br Barb at PK Converted by MM_Buster v2.0l.