Recipes

Ingredients

• 3 cups uncooked small macaroni
• 1/2 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 3/4 cups low-fat (2%) milk
• 2 tablespoons cornstarch
• 1 (10 oz.) box frozen baby peas, thawed
• 1 teaspoon kosher salt
• 2 cups (8 oz.) low-fat Cheddar
• 1/4 cup finely grated Parmesan
• Black pepper, to taste

Preparation

Bring a large pot of salted water to a boil and stir in macaroni. Cook, stirring occasionally, until pasta is al dente. Drain in a colander and shake well.

While pasta is cooking, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 6 minutes. Stir together milk and cornstarch in a large cup; whisk into pot with onion and cook, whisking, until boiling. Continue to cook, whisking, until thickened, about 2 minutes. Stir in peas and salt.

Add cooked pasta to sauce and stir well. Sprinkle Cheddar and Parmesan on top and toss well. Season with pepper to taste.