Skillet Macaroni and Cheese with Tomatoes

• 2 cups skim milk
• 2 tablespoons cornstarch
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 4 ounces reduced fat process cheese cut in small chunks
• 2 teaspoons grated Parmesan cheese
• 8 ounces (2 cups) elbow macaroni cooked and drained
• 1 cup coarsely chopped tomatoes
• 1/4 cup sliced scallions

Whisk milk and cornstarch in a medium-size nonstick saucepan until blended. Bring to a boil over medium heat, stirring often. Stir in mustard, salt and hot pepper sauce until blended. Reduce heat to medium-low and simmer uncovered 1 minute or until thickened. Stir in cheese until melted. Stir in macaroni, tomatoes and scallions and heat through.
Serves 4.