1 pkg. (8 oz.) elbow macaroni
2 c. fresh bread crumbs (2 slices bread)
2 tbsp. butter
2 tbsp. cornstarch
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. pepper
3 c. skim milk
1/2 pkg. (8 oz.) pasteurized process cheese spread

Preheat oven to 350 degrees. Spray 1 1/2 quart baking dish with nonstick cooking spray; set aside.

Prepare elbow macaroni according to package directions. In small bowl combine bread crumbs and butter; set aside.

In medium saucepan combine cornstarch, mustard, salt and pepper. Stir in milk. Bring to boiling over medium heat, stirring frequently. Boil 1 minute until thickened, stirring constantly. Remove from heat and stir in cheese spread until melted. Drain elbow macaroni.

Combine cheese sauce and elbow macaroni in prepared baking dish. Top with bread-crumb mixture. Bake 25-30 minutes until hot and bubbly.