Macaroni and cheese

 
                            Macaroni and Cheese
 
 Recipe By     : Woman's Day - 9/1/97
 Serving Size  : 4    Preparation Time :0:10
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      oz            curly or regular elbow macaroni
    3      c             1% milk
    2      tbsp          cornstarch
    2      oz            light cream cheese, cut in small pieces -- room
 temperature
      1/2  tsp           EACH salt and pepper
    1      c             reduced fat extra-sharp cheddar cheese --
 shredded
      1/4  c             grated Romano cheese
      1/2  c             coarse fresh bread crumbs
    1                    plum tomato -- thinly sliced
 
 Bring a large pot of lightly salted water to a boil.  Stir in macaroni
 and cook 8 minutes or until just firm-tender.  Drain in a colander.
 
 Put 1/2 cup of the milk and the cornstarch in same pot and whisk until
 smooth.  Heat remaining 2 1/2 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, until slightly thickened, 1
 minute.  Remove pot from heat.  Add cream cheese, salt and pepper and
 whisk until cheese melts and sauce is smooth.
 
 Heat oven to 375°.  Grease a shallow 2-quart baking dish.
 
 Toss 1/4 cup of the cheddar cheese, 2 tablespoons of the Romano cheese
 and the bread crumbs in a small bowl until blended.
 
 Add pasta and remaining cheddar  and Romano cheeses to sauce.  Stir
 until blended.  Transfer to prepared baking dish.  Top with tomato
 slices and sprinkle with bread crumb mixture.
 
 Bake 20-25 minutes until bubbly and browned on top.
 
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