1 1/2 tbsp. cornstarch
1/2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
3 tbsp. butter
1/2 c. sliced green onions
1 1/2 c. shredded cheddar cheese (6 oz.)
6 oz. twist-trio macaroni, cooked 6 minutes, drained (this macaroni is multi colored)
1 (14 oz.) can tomatoes, well drained & coarsely chopped
8 slices bacon, cooked, crumbled

In a saucepan stir together cornstarch, mustard, salt and pepper. Gradually stir in milk until smooth. Add butter, stirring constantly. Bring to a boil over medium heat and boil 1 minute. Stir in green onions and cheese until cheese melts. Return macaroni to saucepot. Add tomatoes; toss until well mixed. Spoon into 8"x8"x2" baking dish. Spoon cheese sauce over macaroni. Sprinkle with bacon. Bake in 350 degree oven for 25 to 30 minutes or until bubbly and heated throughout. Serves 4. This recipe can be doubled.