Pasta, Cheese and Vegetable Casserole
8 onces cooked elbow macaroni
2 tablespoons cornstarch
2 cups low-fat milk
1 cup grated reduced-fat cheese, divided
1 10-ounces package frozen green vegetable ( chop-
ped spinch, peas, chopped broccoli, freshly-style
green beans, thawed and drained if necessary )
1. Cook the pasta according to directions. Lightly oil a two-quart
casserole dish and set aside.
2. Combine the cornstarch and milk in a heavy saucepan. Bring to a
boil, reduce heat, and cook 1 to 2 minutes until it starts to thicken.
Stir in the cheese and keep stirring until melted.
3. Combine the cheese and the macaroni. Pour one-third of the macaroni
in the prepared dish. Top with one half of the vegetables and repeat, finishing
with a layer of macaroni. Bake for 15 minutes and serve while hot.