| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Curly or regular elbow macaroni |
| 3 |
c |
1% milk |
| 2 |
tb |
Cornstarch |
| 2 |
oz |
Light cream cheese; cut in small pieces, room temperature |
| 1/2 |
ts |
EACH salt and pepper |
| 1 |
c |
Reduced fat extra-sharp cheddar cheese, shredded |
| 1/4 |
c |
Grated Romano cheese |
| 1/2 |
c |
Coarse fresh bread crumbs |
| 1 |
|
Plum tomato; thinly sliced |
INSTRUCTIONS
Bring a large pot of lightly salted water to a boil. Stir in macaroni and
cook 8 minutes or until just firm-tender. Drain in a colander.
Put 1/2 cup of the milk and the cornstarch in same pot and whisk until
smooth. Heat remaining 2 1/2 cups milk in microwave or saucepan until very
hot. Add to pot and stir over medium heat until sauce comes to a simmer.
Simmer, stirring constantly, until slightly thickened, 1 minute. Remove pot
from heat. Add cream cheese, salt and pepper and whisk until cheese melts
and sauce is smooth.
Heat oven to 375°. Grease a shallow 2-quart baking dish.
Toss 1/4 cup of the cheddar cheese, 2 tablespoons of the Romano cheese and
the bread crumbs in a small bowl until blended.
Add pasta and remaining cheddar and Romano cheeses to sauce. Stir until
blended. Transfer to prepared baking dish. Top with tomato slices and
sprinkle with bread crumb mixture.
Bake 20-25 minutes until bubbly and browned on top.
Recipe by: Woman's Day - 9/1/97 Posted to MC-Recipe Digest V1 #701 by The
Taillons <taillon@access.mountain.net> on Jul 31, 1997
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