SKILLET MACARONI AND CHEESE WITH TOMATOES
Servings 4
Ingredients
- 2 cups milk
- 2 tbs cornstarch
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp hot pepper sauce
- 4 oz Velveeta process cheese cut in small chunks
- 2 tsp parmesan cheese grated
- 8 oz elbow macaroni cooked and drained
- 1 cup tomatoes chopped
- 1/4 cup scallions sliced
Instructions
- Whisk milk and cornstarch in a medium-size nonstick skillet 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