Skillet Macaroni And Cheese With Tomatoes
Prep: 5 min Cook: 7 min
Cost per Serving: 73 cents
No butter. No cream. All comfort. And it's as gooey as the one Mom used to make.
2 cups skim milk
2 tablespoons cornstarch
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon hot-pepper sauce
4 ounces reduced-fat process cheese product (such as Velveeta Light), cut in small
chunks (1 cup)
2 teaspoons grated Parmesan cheese
8 ounces (2 cups) elbow macaroni, cooked and drained
1 cup cherry-tomato halves or coarsely chopped tomato
1/4 cup sliced scallions
1. Whisk milk and cornstarch in a medium-size nonstick saucepan until blended. Bring
to a boil over medium heat, stirring often.
2. Stir in mustard, salt and hot-pepper sauce until blended. Reduce heat to medium-low
and simmer uncovered 1 minute or until thickened.
3. Stir in cheeses until melted. Stir in macaroni, tomatoes and scallions and heat
* Serves 4. Per serving: 345 cal, 18 g pro, 57 g car, 5 g fat, 13 mg chol, 682 mg sod.
Exchanges: 2 1/2 starch/bread, 2 vegetable, 1 medium-fat meat, 1/2 dairy/skim milk