3 1/2 cups of cooked elbow macaroni 8 ounce can of mushroom stems and pieces, drained 4 ounce can of pimento, drained 1 cup of skim milk 1 teaspoon of cornstarch or Arrowroot 1 cup of low-fat sharp cheese, shredded 1 onion, chopped 2 teaspoons of prepared mustard 1 teaspoon of Worcestershire sauce Salt and pepper 1 tablespoon of seasoned bread crumbs
Combine macaroni, mushrooms and pimientos in 1 1/2-quart baking dish. Mix milk with cornstarch in non-stick saucepan. Cook and stir over low heat until simmering. Stir in cheese, onion, mustard, Worcestershire, salt and pepper; cook and stir until cheese is completely melted. Stir sauce into macaroni mixture. Top with bread crumbs. Bake in 350ºF. preheated oven 25 minutes or until hot and bubbly. Makes 10 servings
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