Ingredients:
8 ounce(s) (2 1/2 cups) whole wheat rotini pasta
4 teaspoon(s) cornstarch
2 cup(s) low-fat (1%) milk
1/2 teaspoon(s) Dijon mustard
Salt
ground black pepper
4 ounce(s) reduced-fat (2%) pasteurized process cheese spread, cut into 1⁄2-inch cubes
2 ounce(s) extra-sharp Cheddar cheese, shredded
1/3 cup(s) freshly grated Pecorino Romano cheese
2 tablespoon(s) plain dried bread crumbs
1 medium tomato, thinly sliced


Directions

1.Preheat broiler. With nonstick cooking spray, grease shallow 1 1/2-quart broiler-safe baking dish.

2.Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

3.Meanwhile, in 2-quart saucepan, whisk cornstarch into milk; heat to boiling over medium heat, whisking occasionally. Boil 1 minute. Remove saucepan from heat; whisk in mustard, 1/4 teaspoon salt, and pepper. Stir in cheese spread, Cheddar, and 1/4 cup Romano. (Cheese does not need to melt completely.) In small bowl, combine bread crumbs with remaining Romano.

4.Drain pasta; return to saucepot. Stir cheese sauce into pasta; spoon into prepared baking dish. Arrange tomato slices on top; sprinkle with crumb mixture.

5.Place baking dish in broiler, about 6 inches from source of heat. Broil macaroni mixture 2 to 3 minutes or until top is lightly browned. Let macaroni and cheese stand 5 minutes to set slightly for easier serving

http://www.delish.com/recipefinder/macaroni-cheese-ghk1007