Red Wine Vinegar and Cheeeeese Pasta Sauce

Hullo, kitcheneers!
I start this post off with two made-up words.... If that doesn't forebode of creativity, I don't know what does! And this recipe is pretty creative. On a scale of roasted almonds to kiwi, blueberry, vanilla icecream milkshakes, this flies past the fruity beverage and lands nicely on your dinner plate. It is the Red Wine Vinegar and Cheeeeese pasta sauce.

Ingredients (for five servings -- four cups of dry noodles; follow directions on package for cooking):
2 cups milk
1 loose cup of Mozarella cheese, grated
1 loose cup of cheddar cheese, grated
1/2 bell pepper (your choice of color! because you're special like that), diced
2 large green onion stalks, minced
1/2 cup black olives (optional), sliced
1 tsp garlic powder
2 tsp fresh Greek Oregano (leaves from 3 medium sprigs), minced
salt and pepper to taste
2 tbsp red wine vinegar

3 tbsp corn starch
1/4 cup milk

Heat the 2 cups of milk on the stove, mix the 3 tbsp cornstarch with 1/4 cup cold milk until smooth. Add the cornstarch mixture to the milk on the stove, bring to a boil for one minute, making sure to stir constantly. The milk should be thick now -- if it is not, boil it for a minute longer. Lower the heat and add the bell pepper, green onion, olives, garlic powder, oregano, salt, pepper. Next add the cheese, stirring it in as it melts. Mix in the red wine vinegar and cook the sauce for approximately 20 minutes, stirring occasionally.

After draining your choice of noodles, dump them into the sauce, mix to coat all of the noodles, and serve. I like to drizzle a little red wine vinegar on my pasta after it's been plated to add a little more kick from the raw acid. Enjoy!