Healthy Macaroni and Cheese

Ingredients:

• 2 1/2 cups whole wheat rotini pasta
• 4 teaspoons cornstarch
• 2 cups low-fat (1%) milk
• 1/2 teaspoon Dijon mustard
• Salt and ground black pepper (to taste)
• 4 ounces reduced-fat (2%) pasteurized process cheese spread, cut into 1⁄2-inch cubes
• 2 ounces extra-sharp Cheddar cheese, shredded
• 1/3 cup freshly grated Pecorino Romano cheese
• 2 tablespoons plain dried bread crumbs
• 1 medium tomato (sliced thin)

Directions:

1. Preheat broiler. Use nonfat cooking spray to grease 1 1/2-quart baking dish.
2. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook about 10 minutes
3. In 2-quart saucepan, add 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 cheeses.
4. In small bowl, combine bread crumbs with remaining Romano.
5. Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish.
6. Arrange tomato slices on top; sprinkle with crumb mixture.

7. Place baking dish in broiler, cook 2 to 3 minutes until completely browned.