*  Exported from  MasterCook  *

                           Macaroni and Cheese

Recipe By     : Woman's Day - 9/1/97
Serving Size  : 4    Preparation Time :0:10
Categories    : Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      oz            curly or regular elbow macaroni
   3      c             1% milk
   2      tbsp          cornstarch
   2      oz            light cream cheese, cut in small pieces -- room
temperature
     1/2  tsp           EACH salt and pepper
   1      c             reduced fat extra-sharp cheddar cheese --
shredded
     1/4  c             grated Romano cheese
     1/2  c             coarse fresh bread crumbs
   1                    plum tomato -- thinly sliced

Bring a large pot of lightly salted water to a boil.  Stir in macaroni
and cook 8 minutes or until just firm-tender.  Drain in a colander.

Put 1/2 cup of the milk and the cornstarch in same pot and whisk until
smooth.  Heat remaining 2 1/2 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, until slightly thickened, 1
minute.  Remove pot from heat.  Add cream cheese, salt and pepper and
whisk until cheese melts and sauce is smooth.

Heat oven to 375°.  Grease a shallow 2-quart baking dish.

Toss 1/4 cup of the cheddar cheese, 2 tablespoons of the Romano cheese
and the bread crumbs in a small bowl until blended.

Add pasta and remaining cheddar  and Romano cheeses to sauce.  Stir
until blended.  Transfer to prepared baking dish.  Top with tomato
slices and sprinkle with bread crumb mixture.

Bake 20-25 minutes until bubbly and browned on top.

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