Saturday, May 17, 2008

Modified Mac and Cheese

1/2 lb elbow macaroni (2 cups)
2 1/4 cups skim milk
2 tbsp cornstarch
1 cup reduced fat shredded cheese (your favorite kind)
3 tbsp grated parm

1- Cook macaroni according to package directions.
2- To make the sauce, combine milk and cornstarch in a large skillet, beating with a wisk til smooth. Bring to a boil over med high heat, about 3 minutes. Reduce heat to simmer, stir until thickened (about 1 min). Remove skillet from heat, add in the cheeses. Stir until smooth.
3- Add the macaroni to the sauce, stir until combined. Serve hot.

1/2 cup is 3 pts

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