One-pot macaroni and cheese with tomatoes
8
Points®
Total time: 20 min • Prep: 11 min • Cook: 9 min • Serves: 6 • Difficulty: Easy
This comfort-food favorite takes on a new look and new taste with the addition of tomatoes. Shake it up even further by using fire roasted diced tomatoes in place of plain diced tomatoes. Pair with some steamed broccoli for a quick and easy vegetarian dinner or serve with roasted chicken and a small green salad for a more traditional meal. In only 20 minutes you can have this dish on your table. To reduce prep time even further, use any leftover cooked pasta you may have on hand. Simply stir the cooked noodles into the sauce and serve. For a warm lunch, pair with only the green salad and a light vinaigrette that will cut the creamy cheesiness of the pasta.
Ingredients
Unsalted butter
1 Tbsp
All-purpose flour
2 Tbsp
Canned diced tomatoes
14½ oz
Weight Watchers Reduced-fat Mexican style shredded cheese
1½ cup(s), mild variety
1% low fat milk
½ cup(s)
Grated Parmesan cheese
2 Tbsp
Dry mustard
½ tsp
Table salt
½ tsp
Cooked macaroni
4 cup(s), elbow variety
Instructions
1
Melt the butter in a large nonstick skillet over medium-high heat. Add the flour and cook, stirring constantly, until golden, about 1 minute. Add the tomatoes and cook, stirring constantly, until the mixture bubbles and thickens slightly, 2–3 minutes.
2
Stir the cheddar cheese, milk, Parmesan cheese, mustard, and salt into the skillet. Cook, stirring constantly, until the cheese melts and the mixture is smooth, 2–3 minutes.
3
Stir the pasta into the skillet and cook until heated through and well coated, 1–2 minutes. Let stand 2 minutes before serving. Yields scant 1 cup per serving.
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