Tomato Soup Mac & Cheese
Ingredients
The pasta
-
16
oz
uncooked wheat elbow macaroni or pasta shells
The sauce
-
3
tablespoons
light butter
-
¼
cup
chopped onion
-
1
clove
garlic, minced
-
⅛
teaspoon
crushed red pepper
-
1
14.5 oz can
whole tomatoes
-
1
cup
vegetable broth
-
¼
cup
torn basil leaves
-
⅛
teaspoon
dried thyme
-
2
tablespoons
flour
-
1 ¼
cups
fat free milk
-
½
teaspoon
dry mustard powder
-
½
teaspoon
salt
-
2
oz
50% reduced fat sharp cheddar, shredded
-
4
oz
sharp cheddar, shredded
Instructions
- Preheat the oven to 350°F and mist a 9x13 baking dish with cooking spray.
- Cook the pasta in salted water according to package instructions, then drain and set aside.
- In a saucepan, melt 1 tablespoon of light butter over medium-low heat, then add onion, garlic, and red pepper flakes, cooking until softened.
- Add the canned tomatoes, vegetable broth, basil, and thyme to the saucepan, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- In another saucepan, melt the remaining light butter, add flour, and stir to combine.
- Gradually add the milk, whisking until smooth, then add mustard powder and salt.
- Stir in 4 ounces of shredded cheese until smooth and warm the cheese sauce on low heat for about 5 minutes.
- Blend the tomato mixture until smooth and combine it with the cheese sauce, then mix in the cooked pasta.
- Pour the mixture into the baking dish, top with the reserved cheese, and bake for 20 minutes until bubbly.
Nutrition Facts (estimated)
Servings
8
Calories
330
Total fat
10g
Total carbohydrates
48g
Total protein
15g
Sodium
20mg
Cholesterol
20mg
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