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:
- Preheat broiler. Use nonfat cooking spray to grease 1 1/2-quart baking dish.
- Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook about 10 minutes
- 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.
- 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, cook 2 to 3 minutes until completely browned.
