Macaroni and cheese with diced tomatoes
10
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked pasta
6 oz
Fat free skim milk
1.5 cup(s)
Cornstarch
1 Tbsp
Unsalted butter
1 tsp
Uncooked onion(s)
1 small
Dry mustard
1 tsp
Black pepper
0.25 tsp
Weight Watchers Reduced-fat Mexican style shredded cheese
1.25 cup(s)
Canned diced tomatoes
14.5 oz
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.