Ingredients: 2 cups skim milk 2 tablespoons cornstarch 1 teaspoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce 4 ounces reduced fat process cheese 2 teaspoons grated parmesan cheese 8 ounces(2 cups) elbow macaroni cooked and drained 1 cup coarsely chopped tomatoes 1/4 cup sliced scallions

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Whisk milk and cornstarch in a medium-size nonstick saucepan until blended. Bring to a boil over medium heat, stirring often. Stir in mustard, salt and hot pepper sauce until blended. Reduce heat to medium-low and simmer uncovered 1 minute or until thickened. Stir in cheese until melted. Stir in macaroni, tomatoes and scallions and heat through. Serves 4.