1 box of Dry Shell, Penne and/or Elbow Macaroni Pasta
1 cup of Skim Milk
1 TBSP Corn Starch
1 cup of Shredded Cheddar Cheese
0.3 cup of Parmesan Cheese (optional)
Dash of Paprika (or Smoked Paprika)
Dash of Salt
Dash of Pepper
1. Cook the pasta, drain and set aside.
2. Make the cheese sauce by adding all remaining ingredients to a sauce pan. While cold, thoroughly mix ingredients with a wire whisk.
3. Bring the cheese sauce to a gentle boil, continuously stirring/mixing with whisk. Remove from heat shortly after it reaches a boil.
4. When mixture is smooth, pour it over the pasta and mix.