Ten-Minute Mac and Cheese

Ten-Minute Mac and Cheese
1/2 pound mezzani, or substitute penne or shells
2 cups whole milk
15 slices American cheese, broken into small pieces
5 teaspoons cornstarch
2 tablespoons warm water
1/4 cup toasted bread crumbs
Bring 4 quarts of salted water to a boil over high heat. Add the pasta and cook until al dente, 10 to 13 minutes.
Meanwhile, in a large saucepan over medium-high heat, bring the milk to a boil. Whisk in the cheese, lower the heat to medium, and cook until completely melted
In a small bowl or cup, dissolve the cornstarch in the water and whisk it into the milk mixture; raise the heat to medium-high and bring the mixture to a boil, whisking occasionally. Remove from the heat and continue whisking until thickened slightly.
When the pasta is cooked, drain it well and pour it into the pot with the sauce, stirring to combine. Divide among three or four serving bowls, sprinkle with the toasted bread crumbs and serve.
Serves three or four.
Nutrition values per serving: 490 calories, 29 g fat, 31 g carbohydrates, 1 g fiber, 25 g protein, 91 mg cholesterol, 1,245 mg sodium.
Chef Wylie DuFrense in "Macaroni & Cheese" by Joan Schwartz (2001 Villard, $15.95)

File: 'macncheese.rec1' in 'dpa'