Lunch: Corkscrews with Cheese, Tomatoes, and Peas

Have the kids stir the simple, homemade cheese sauce once it's removed from the heat.

Ingredients

12 oz. corkscrew or cavatappi pasta
1 package frozen peas
1 tbsp. margarine or butter
2 tbsp. all-purpose flour
salt
Pepper
2 c. reduced-fat (2%) milk
1 c. shredded extra-sharp Cheddar cheese
1/2 c. freshly grated Pecorino Romano cheese plus additional for serving
2 medium tomatoes
2 tbsp. snipped fresh chives

Instructions

Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding frozen peas to saucepot 1 minute before pasta is done.
Meanwhile, in 4-quart saucepan, melt margarine on medium. Whisk in flour and 1/4 teaspoon each salt and freshly ground black pepper; cook 1 minute, stirring constantly. Gradually whisk in milk; heat to boiling on medium-high, stirring constantly. Boil 1 minute. Remove saucepan from heat; stir in Cheddar and 1/2 cup Romano until smooth.
Drain pasta and peas well; stir into saucepan with cheese mixture until coated. Top with tomatoes and chives. Serve with additional Romano. Nutritional information is based on one serving.

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