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 about 2 cups dry noodles, use wheat/gluten-free, if needed
- 1 cup low fat milk or use any variety
- 1/2 tsp. salt
- 1 tsp. mustard powder
- 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 or bread crumbs, use wheat/gluten-free, if needed
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.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 275kcalCarbohydrates: 38gProtein: 18gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 39mgSodium: 467mgPotassium: 331mgFiber: 2gSugar: 5gVitamin A: 299IUVitamin C: 7mgCalcium: 252mgIron: 2mg
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