Stove-Top Macaroni and Cheese

6 Servings
285 calories
9 grams fat
36 grams carbs
2 grams fiber
6 points


1 tablespoon butter
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
1 1/2 cups shredded reduced-fat mild cheddar cheese
1/2 cup low-fat (1%) milk
2 tablespoons grated parmesan cheese
1/2 teaspoon dry mustard
1/4 teaspoon salt
4 cups cooked elbow macaroni (about 1/2 pound dry)

Melt the butter in a large nonstick skillet over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is golden, about one 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, dry 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.