One-pot macaroni and cheese with tomatoes
Canned diced tomatoes
Weight Watchers Reduced-fat Mexican style shredded cheese
1½ cup(s), mild variety
Grated Parmesan cheese
4 cup(s), elbow variety
- 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.
- 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.
- 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.