1/2 lb. uncooked elbow macaroni
1 1/2 c. fresh non-fat milk
1 tbsp. flour
2 tsp. cornstarch
1/2 tsp. dry mustard
1/4 tsp. curry powder
1/4 tsp. turmeric
1 tsp. Worcestershire sauce
1 tsp. paprika
Salt and pepper to taste
8 slices extra sharp American diet cheese
3 tbsp. bread crumbs, plain or seasoned
3 tbsp. grated Romano cheese

Cook macaroni in salted boiling water until tender. Combine milk, flour, and cornstarch in saucepan. Cook over low heat, stirring until sauce simmers and thickens. Stir in mustard, curry, turmeric, Worcestershire, paprika, salt, and pepper. Drain macaroni and combine with sauce. Slice cheese into macaroni mixture. Spoon mixture into shallow baking pan. Sprinkle Romano cheese and bread crumbs on top. Bake at 375 degrees for 20 minutes.