Low-Fat Mac and Cheese with Peas

Ingredients

• 10 oz peas frozen thawed
• 4 servings pepper black to taste
• 8 oz cheddar cheese low-fat
• 2 tablespoons cornstarch 
• 1 teaspoon kosher salt 
• 2.8 cups milk 2% low-fat ()
• 3 cups .5 oz. macaroni uncooked
• 3 cups .5 oz. macaroni uncooked
• 1 small onion finely chopped
• 0.3 cup parmesan finely grated
• 0.5 tablespoon butter unsalted

Equipment

• sauce pan
• whisk
• pot
• colander

Directions

1. Bring a large pot of salted water to a boil and stir in macaroni. Cook, stirring occasionally, until pasta is al dente.
2. Drain in a colander and shake well.
3. While pasta is cooking, melt butter in a large saucepan over medium heat, add onion and cook, stirring, until softened, about 6 minutes. Stir together milk and cornstarch in a large cup; whisk into pot with onion and cook, whisking, until boiling. Continue to cook, whisking, until thickened, about 2 minutes. Stir in peas and salt.
4. Add cooked pasta to sauce and stir well.
5. Sprinkle Cheddar and Parmesan on top and toss well. Season with pepper to taste.