1. Prepare pasta according to package directions, but do not add salt.

2. While pasta is cooking, place carrots in a medium saucepan with enough water to cover. Bring to a boil over medium-high heat. Reduce heat to medium and cook until tender, about 5 minutes. Drain carrots; set aside.

3. Mix the cornstarch in 1/4 cup cold water.

4. In same saucepan, add milk and cornstarch mixture. Cook, whisking frequently, until mixture thickens slightly, about 5 minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring, about I minute.

5. Drain pasta in a colander. Place in a large serving bowl. Pour cheese mixture over pasta; toss to coat. Serve immediately.

I prefer to use cornstarch.

Follow this for Step 3: 3. In same saucepan, melt margarine over medium heat. Add flour and cook, whisking constantly, for 3 minutes. Add milk and cook, whisking frequently, until mixture thickens slightly, about 5 minutes. Whisk in cheese until melted. Whisk in pepper. Add peas and carrots; cook, stirring, about I minute.

Can be made with any small shaped pasta.

I used frozen peas and carrots instead of fresh carrots.

Carbohydrate: 86.7g Fiber: 7.6g Sodium: 326mg