Ingredients
1
cup uncooked jumbo elbow macaroni (3 oz)
1/3
cup frozen sweet peas
2/3
cup fat-free (skim) milk
1
oz reduced-fat cream cheese (Neufchâtel), cut into small pieces, softened
2
slices (3/4 oz each) process American cheese
2
tablespoons crushed fat-free herb-seasoned croutons
Preparation
Cook and drain macaroni as directed on package, omitting salt and adding peas for the last 5 minutes of cooking.
Meanwhile, in 10-inch nonstick skillet, heat milk, cream cheese and American cheese over medium-low heat, stirring carefully with wire whisk, until cheese is melted.
Add cooked macaroni and peas to cheese sauce; stir to coat. Let stand 2 to 3 minutes or until slightly thickened. Serve topped with croutons.
