Low Fat Macaroni and Cheese

Ingredients

2 tablespoons cornstarch
One and one-half cups 1% milk
One-half teaspoon dry mustard
One-half teaspoon white ground pepper
1 teaspoon Worcestershire sauce
One-half teaspoon herbes de Provence
One-fourth teaspoon cayenne pepper
2 cups sharp cheddar cheese, grated
1 pound elbow macaroni, cooked al dente
Garnish with freshly chopped parsley and paprika

Instructions

If you are making it ahead of time and reheating it, place it in a casserole dish, top with breadcrumbs and grated cheese, cover and bake at 350 degrees for 20 minutes.

Combine all the ingredients, except the cheese and macaroni, in a Dutch oven and heat, stirring constantly, over medium heat. Bring the mixture to a simmer and keep stirring until the mixture has thickened. Add the cheese and stir until all is melted. Stir in the cooked pasta and mix well. Serve immediately or pour into a baking dish cover and keep warm in the oven. Garnish with parsley and paprika.

Serves 6