Baked Macaroni and Cheese with Tomatoes
This super variation of macaroni and cheese is low in fat and so delicious. The recipe only uses about half the box of macaroni, but you can make the whole box if anyone in your family prefers plain pasta.
Ingredients
- 8 oz. macaroni (use wheat/gluten-free, if needed), about 2 cups dry noodles
- 1 cup low fat milk (or use any variety)
- 1/2 tsp. salt
- 1 tsp. ground dry mustard
- 1 tsp. butter
- 1 egg beaten
- 8 oz. shredded Cheddar cheese about 2 cups, divided
- 15 oz. diced tomatoes drained or use 3 fresh tomatoes, diced
- 2 Tbsp. panko (Japanese-style bread crumbs, whole wheat, if available) (use wheat/gluten-free, if needed), or bread crumbs
Instructions
- Cook the macaroni according to the package directions and drain it. Heat the oven to 350 degrees. Spray a large (2 quart) casserole with nonstick cooking spray.
- In a medium bowl, mix together the milk, salt, and mustard. Set it aside.
- In a large microwave-safe bowl, combine the macaroni with the butter, beaten egg, and 1 3/4 cups of cheese. Stir it thoroughly. Place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly. Mix it well.
- Add the milk mixture and tomatoes to the macaroni and toss it. Place it in the casserole and smooth the top with a spatula. Sprinkle it with the remaining cheese and bread crumbs and bake it, uncovered, for 40-45 minutes, or until it is set. Serve it immediately, refrigerate it for up to 24 hours, or freeze it for up to 3 months.
Notes
Tip: To make this salad super easy, buy pre-shredded carrots at the supermarket—they also make a great addition to green salads.
Nutritional Information Per Serving (% based upon daily values): Calories 333, Total Fat: 13g, 21%; Saturated Fat: 8g, 43%; Cholesterol: 40mg, 15%; Sodium: 493mg, 20%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 3g, 9%; Sugar: 7g; Protein: 17g
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