Creamy Macaroni and Cheese With Tomatoes

An old-fashioned comfort food gets a flavor enhancement and vitamin boost from grated carrots and sliced tomatoes, proving macaroni and cheese can be healthy and delicious.

from Vegetables for Vitality
Creamy Macaroni and Cheese With Tomatoes

An old-fashioned comfort food gets a flavor enhancement and vitamin boost from grated carrots and sliced tomatoes, proving macaroni and cheese can be healthy and delicious.

Quick look

  • prep 15 min    cook 30 min
  • serves 8

Ingredients

  • 1 pound elbow macaroni
  • 3 tablespoons vegetable oil
  • 4 scallions, coarsely chopped
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 cups low-fat (1%) milk, warmed
  • 2 tablespoons Dijon mustard
  • 2 cups shredded reduced-fat sharp cheddar cheese
  • 1 cup shredded reduced-fat Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 medium carrot, peeled and coarsely grated
  • 2 tomatoes, cored and sliced
  • 1 cup fresh whole-wheat bread crumbs

    How to make it   45 minutes

  • 1

    In large pot of lightly salted boiling water, cook macaroni until tender, following package directions. Drain well. Return to pot.

  • 2

    Meanwhile, in large nonstick saucepan over medium heat, heat oil. Add scallions and salt. Cook, stirring, occasionally, 3 minutes. Gradually stir in flour. Cook 1 minute. Gradually stir in 1 cup of the milk until well blended, with no lumps. Gradually stir in remaining milk. Bring to a boil. Lower heat. Simmer, stirring, until lightly thickened, 2 to 3 minutes. Remove from heat. Stir in mustard. Stir in cheddar, Monterey Jack, and 1/4 cup of the Parmesan.

  • 3

    Preheat oven to 375°F. Lightly coat 13 × 9 × 2-inch baking dish with nonstick cooking spray.

  • 4

    Fold carrot and cheese sauce into macaroni. Scrape into prepared baking dish. Arrange tomatoes in single layer over top. Combine remaining 1/4 cup Parmesan and crumbs in small bowl. Sprinkle over tomatoes.

  • 5

    Bake until filling is bubbly and topping is lightly browned, about 20 minutes. Let stand 10 minutes before serving.

  • Nutritional Information(per serving)

    • Calories: 502
    • Fat: 19 g
    • Saturated Fat: 9 g
    • Cholesterol: 39 mg
    • Sodium: 862 mg
    • Carbs: 60 g
    • Protein: 26 g
    • Fiber: 3 g

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