3 1/2 c. cooked elbow macaroni
8 oz. can mushroom stems and pieces, drained
4 oz. can pimento, drained
1 c. skim milk
1 tsp. cornstarch or Arrowroot
1 c. lowfat sharp cheese, shredded
1 onion, chopped
2 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper
1 tbsp. 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 350 degree preheated oven 25 minutes or until hot and bubbly. Makes 10 servings. Calories per serving: 98.7