Macaroni and cheese with tomatoes and ham

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.

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