Double Cheese and Macaroni: another kind of gourmet Mac & Cheese

Ingredients:

1 1/2 cups small bow tie pasta

1 1/2 cups skim milk

1 tbsp cornstarch

1 tsp mustard powder

1/4 tsp ground black pepper

1 (14 1/2 oz.) can diced tomatoes with green pepper and onion, drained

3/4 cup shredded reduced-fat cheddar cheese

3/4 cup shredded reduced-fat Monterey Jack Cheese

chopped fresh parsley (optional)

 

Makes 4 Servings

1. 
   
   Cook the bow tie pasta according to the package directions, omitting the salt as desired; drain and keep warm.
   
   
   
2. 
   
   Meanwhile, whisk together the milk, cornstarch, mustard, and pepper in a large saucepan until smooth, then set over medium-high heat. Cook, stirring, until heated through, about 2 minutes. Add the cheddar and Monterey jack cheeses; cook, stirring, just until melted. Stir in the pasta and cook until heated through, about 1 minute longer. Serve spirinkled with parsley, if using.
   
   
   WW Points Value: 6
   

Note: This recipe appears in the WW in 20 Minutes Cookbook. It's a great recipe and comfort food for the person on the go. If you can't find a 14 1/2 oz. can of diced tomatoes with green pepper and onions, don't worry. Just chop your own onion and pepper and mix it in with the diced tomatoes. No one will know the difference. You can also use any small pasta and cheeses in this dish as well. I've cooked 2 different kinds of Macaroni and Cheese dishes and they have turned out delicious. They are so good they put Kraft and Velveeta Mac & Cheese to shame!