Macaroni and cheese with diced tomatoes
6 oz, elbow macaroni variety (1 1/2 cups)
Fat free skim milk
1 small, chopped
¼ tsp, freshly ground
Weight Watchers Reduced-fat Mexican style shredded cheese
Canned diced tomatoes
14½ oz, drained
- Cook the macaroni according to package directions; drain and keep warm.
- Meanwhile, whisk together the milk and cornstarch in a small bowl; set aside.
- 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.