Creamy Macaroni and Cheese With Tomatoes

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


  • 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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