At last! A "diet" for Carb Lovers! Eat pasta, rice, potatoes and bread...guilt free, for the rest of your life!

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Ingredients

2 ½ plus cups of 2% milk

1 ½ tbl of corn starch

2 tbls butter

12 oz shredded sharp or mild cheddar cheese (110 total cals, 80 fat cals per oz)

½ tbsp of mustard powder

1 tsp of paprika

1 tbl (approx) of bread crumbs.

Salt to taste

Pepper to taste

Directions

In saucepan on very low heat, heat 2 cups of milk. Add butter. When milk is heated, add mustard, paprika, salt and pepper. Blend cornstarch in ½ cup of milk and add to mixture. Add 4 ounces of cheese to mixture and stir.

Stir mixture frequently to prevent cornstarch from sticking to the bottom of the pan. Continue to cook on low for 5 to 10 minutes or until mixture begins to thicken a little.

Add 1/3 of the elbows to casserole dish (10” to 12” dish”). Sprinkle ¼ of remaining cheese over elbows. Add another third of the elbows and ¼ cheese topping. Add final third and ¼ cheese topping.

Pour milk mixture evenly over elbows. If all of the elbows are not covered, add a little extra milk. Mix well.

Bake in oven for 20 minutes. Remove from oven and add remaining ¼ of cheese to the top of casserole. Sprinkle bread crumbs, sparsely over the top of the cheese. Bake for an additional 5 minutes. Remove from oven.