Ingredients:
Refrigerated butter-flavored cooking spray
6 oz. whole wheat medium shells, elbow macaroni or other small pasta
1/2 teaspoon cornstarch
3/4 cup evaporated skim milk
6 ounces low-fat sharp Cheddar cheese, grated (about 1 1/4 cups)
2 to 3 teaspoons Dijon mustard
Freshly ground white pepper
2 medium tomatoes, seeded and diced
Directions:
Coat an eight-inch square baking dish with cooking spray and set aside. Cook the pasta according to package directions, drain, and set aside.
Preheat the broiler.
In a saucepan, stir the cornstarch into 1 tablespoon of evaporated milk, then whisk in the remaining milk. Add the cheese, mustard to taste and pepper. Bring to a simmer and stir until the sauce thickens a bit and the cheese is completely melted. Stir in the cooked pasta and spoon into the prepared baking dish. Sprinkle with the diced tomatoes and place under the broiler for 2 to three minutes, until the top browns. Remove from the oven and allow to cool for five minutes before serving.
Makes four servings. Per serving, 290 calories; 7 g. total fat; 4 g. saturated fat; 20 g. protein; 42 g. total carbohydrate; 6 g. dietary fiber; 20 mg. cholesterol; 330 mg. sodium and 387 mg. potassium.
–From the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook, featured in B.Well, A Cleveland Clinic Publication.
