1) Bring a large pot of cold water to the boil and salt it generously. Add the macaroni, and cook, stirring occasionally, until al dente, about 8 to 10 minutes.
2) Mix about 15g of skimmed milk with the cornstarch and set aside. Heat the remaining skim milk in a saucepan over medium heat with the parsley, thyme, and bay leaf. When fragrant, whisk in the cornflour mixture and bring to the boil over high heat, and simmer until the milk thickens. Remove the herbs and stir in the cheese, until melted.
4) Drain the pasta and transfer to a large bowl. Toss with the cheese sauce and season with salt and black pepper. Serve.
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