Categories: Diet

Ingredients

• 1/2 lb elbow macaroni (2 cups)
• 2 1/4 cups fat-free milk
• 2 tablespoons cornstarch
• 1 cup shredded reduced-fat cheddar cheese
• 3 tablespoons grated Parmesan cheese
• 2 teaspoons whole-grain Dijon mustard
• 1 teaspoon apple-cider vinegar
• Pinch cayenne pepper to taste
• 1/2 cup thinly sliced scallions

Directions

1. Cook the macaroni according to package directions.

2. Meanwhile, to make the sauce, combine the milk and cornstarch in a large skillet, beating with a whisk until smooth. Bring to a boil over medium heat, about 3 minutes. Reduce the heat and simmer, stirring occasionally, until thickened, about 1 minute. Remove the skillet from the heat; add the cheddar and Parmesan cheeses, mustard, vinegar and cayenne, stirring until smooth.

3. Add macaroni and scallions to the sauce. Serve.

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