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Mac 'N' Cheese With Tomato And Bacon

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12 oz (about 3 cups) elbow pasta

1 cup frozen peas

1 28-oz can diced tomatoes, drained

6 slices center-cut bacon

1/4 cup all-purpose flour

2 cups skim milk, divided

3 cups reduced-fat shredded cheddar

Vegetable oil cooking spray

1/3 cup seasoned breadcrumbs

1 tablespoon olive oil

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