• 4servings
  • 60minutes
  • 455calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz curly or regular elbow macaroni

  2. 3 cups 1% lowfat milk

  3. 2 Tbsp cornstarch

  4. 2 oz 1/3-less-fat cream cheese (Neufchâtel), cut in small pieces, at room temperature

  5. 1/2 tsp each salt and pepper

  6. 1 cup (4 oz) shredded reduced-fat extra-sharp Cheddar cheese

  7. 1/4 cup grated Romano cheese

  8. 1/2 cup coarse fresh bread crumbs

  9. 1 plum (Roma) tomato, thinly sliced

Instructions Jump to Ingredients ↑

  1. Cook macaroni as package directs 8 minutes, or just until firm-tender. Drain in a colander.2. In same pot, whisk 1⁄2 cup milk and the cornstarch until smooth. Heat remaining 21⁄2 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, 1‑minute, or until slightly thickened. Remove pot from heat. Add cream cheese, salt and pepper; whisk until cheese melts and sauce is smooth.3. Heat oven to 375°F. Grease a shallow 2-qt baking dish.4. Toss 1⁄4 cup Cheddar cheese, 2 Tbsp Romano cheese and the bread crumbs in a small bowl until blended.5. 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.6. Bake 20 to 25 minutes until bubbly and brown on top.


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