18 18
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
1 hour
8 OZ CURLY OR REGULAR ELBOW MACARONI
3 CUPS 1% LOWFAT MILK
2 TBSP CORNSTARCH
2 OZ 
-LESS-FAT CREAM CHEESE (NEUFCHÂTEL), CUT IN SMALL PIECES, AT ROOM TEMPERATURE
½ TSP EACH SALT AND PEPPER
1 CUP (4 OZ) SHREDDED REDUCED-FAT EXTRA-SHARP CHEDDAR
¼ CUP GRATED ROMANO CHEESE
½ CUP COARSE FRESH BREAD CRUMBS
1 PLUM TOMATO, THINLY SLICED
Cook macaroni as package directs 8 minutes, or just until firm-tender. Drain in a colander.
In same pot, whisk ½ cup milk and the cornstarch until smooth. Heat remaining 2½ 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, 1 minute or until slightly thickened. Remove pot from heat. Add cream cheese, salt and pepper; whisk until cheese melts and sauce is smooth.
Heat oven to 375°F. Grease a shallow 2-qt baking dish.
Toss ¼ cup Cheddar, 2 Tbsp Romano cheese and the bread crumbs in a small bowl until blended.
Stir pasta and remaining Cheddar and Romano cheeses into sauce until blended. Transfer to prepared baking dish. Top with tomato slices; sprinkle with bread crumb mixture.
Bake 20 to 25 minutes until bubbly and brown on top.
Butter lettuce and grape tomato salad
CALORIES 455 TOTAL FAT 12G SATURATED FAT 8G CHOLESTEROL 43MG SODIUM 757MG
TOTAL CARBOHYDRATES 58G DIETARY FIBER 2G PROTEIN 26G
