Yields Makes 4 servings

How to Make It

Step 1
1

In a 4- to 5-quart pan over high heat, bring broth, milk, and macaroni to a boil. Stir mixture often until the pasta is tender to bite, about 10 minutes.

Step 2
2

Blend cornstarch and 3 tablespoons water until smooth. Stir into pan and continue stirring until mixture boils.

Step 3
3

Add peas and Canadian bacon; mix well and remove from heat. Sprinkle cheese over pasta mixture and stir just until melted, 1 to 2 minutes.

Step 4
4

Spoon into wide bowls or onto plates and sprinkle generously with pepper and nutmeg.

Ingredients

 2 cups fat-skimmed chicken broth
 1 cup nonfat milk
 1/2 pound dried elbow macaroni
 1 tablespoon cornstarch
 1 cup frozen petite peas
 1/4 pound Canadian bacon, cut into thin strips
 1 1/2 cups (6 oz.) shredded reduced-fat sharp cheddar cheese
  Fresh-ground pepper
  Fresh-grated nutmeg

Directions

Step 1
1

In a 4- to 5-quart pan over high heat, bring broth, milk, and macaroni to a boil. Stir mixture often until the pasta is tender to bite, about 10 minutes.

Step 2
2

Blend cornstarch and 3 tablespoons water until smooth. Stir into pan and continue stirring until mixture boils.

Step 3
3

Add peas and Canadian bacon; mix well and remove from heat. Sprinkle cheese over pasta mixture and stir just until melted, 1 to 2 minutes.

Step 4
4

Spoon into wide bowls or onto plates and sprinkle generously with pepper and nutmeg.

Mac and Cheese with Bacon and Peas