Deliciousness of the Day

Healthyish Mac & Cheese

Whatcha Need:

2 1/2 cups whole wheat pasta

4 teaspoons cornstarch

2 cups low-fat (1%) milk

1/2 teaspoon Dijon mustard 

Salt (to taste)

Ground black pepper (to taste)

4 ounce(s) reduced-fat (2%) pasteurized process cheese, cut into 1⁄2-inch cubes

2 ounces extra sharp cheddar, shredded

1/3 cup Pecorino Romano cheese 

2 tablespoons breadcrumbs 

1 medium tomato, thinly sliced 

How to do it:

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.