Photo of Macaroni and cheese with diced tomatoes by WW

Macaroni and cheese with diced tomatoes

Total Time
20 min
5 min
15 min
For a spicy Mexican variation, stir in 1 finely chopped chipotle pepper in adobo sauce when you add the cheese, and 1 tablespoon chopped cilantro with the tomatoes.


Uncooked pasta

6 oz, elbow macaroni variety (1 1/2 cups)

Fat free skim milk

1½ cup(s)


1 Tbsp

Unsalted butter

1 tsp

Uncooked onion(s)

1 small, chopped

Dry mustard

1 tsp

Black pepper

¼ tsp, freshly ground

Weight Watchers Reduced-fat Mexican style shredded cheese

1¼ cup(s)

Canned diced tomatoes

14½ oz, drained


  1. Cook the macaroni according to package directions; drain and keep warm.
  2. Meanwhile, whisk together the milk and cornstarch in a small bowl; set aside.
  3. Melt the butter in a large nonstick saucepan over medium- high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mustard and pepper; cook 30 seconds more. Stir in the milk mixture and cook, stirring constantly, until thickened, about 3 minutes. Add the cheese and cook, stirring, just until melted. Stir in the macaroni and tomatoes and heat through, about 1 minute. Serve at once. Yields 1 1/4 cups per serving.


You’ll find canned chipotles in adobo — smoked, dried jalapeño peppers in a complex, garlicky sauce — in Mexican groceries and some supermarkets.