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Skillet Macaroni And Cheese With Tomatoes

Prep: 5 min Cook: 7 min
Cost per Serving: 73 cents

No butter. No cream. All comfort. And it's as gooey as the one Mom used to make.

 2 cups skim milk
 2 tablespoons cornstarch
 1 teaspoon Dijon mustard
 1/4 teaspoon salt
 1/4 teaspoon hot-pepper sauce
 4 ounces reduced-fat process cheese product (such as Velveeta Light), cut in small
chunks (1 cup) 
 2 teaspoons grated Parmesan cheese
 8 ounces (2 cups) elbow macaroni, cooked and drained 
 1 cup cherry-tomato halves or coarsely chopped tomato
 1/4 cup sliced scallions

1. Whisk milk and cornstarch in a medium-size nonstick saucepan until blended. Bring
to a boil over medium heat, stirring often. 
2. Stir in mustard, salt and hot-pepper sauce until blended. Reduce heat to medium-low
and simmer uncovered 1 minute or until thickened. 
3. Stir in cheeses until melted. Stir in macaroni, tomatoes and scallions and heat
through. 

* Serves 4. Per serving: 345 cal, 18 g pro, 57 g car, 5 g fat, 13 mg chol, 682 mg sod.
Exchanges: 2 1/2 starch/bread, 2 vegetable, 1 medium-fat meat, 1/2 dairy/skim milk






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