We’ve made this mac & cheese twice so far. It was yummy both times! The first time we made it we omitted the tomatoes because our little guy is finicky about tomatoes. He is also picky about any mac and cheese that doesn’t come from a box. I have no idea why because most of our food doesn’t come from a box, but for some reason in this he stands firm.
The mac & cheese without tomatoes passed his taste test so the next step was to add tomatoes. He was very skeptical. In fact, so skeptical it took him many, many, many minutes to even take his first bite. After a hesitant first bite or two he declared that it wasn’t so bad and managed to get it down. We thought it was delicious! Enjoy!
Stove Top Mac & Cheese
Source: Weight Watchers
1 tablespoon butter
2 tablespoons all-purpose flour
14 1/2 ounces canned diced tomatoes
1 1/2 cups low-fat shredded Cheddar cheese
1/2 cup low-fat milk
2 tablespoons grated Parmesan cheese
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 cups cooked macaroni
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. Let stand 2 minutes before serving.