Lighter Mac and Cheese with Tomatoes
Discover comfort food with a healthy twist in this irresistible Lighter Mac and Cheese with Tomatoes recipe. Creamy, cheesy, and delightfully satisfying, this dish features tender elbow macaroni paired with bursts of juicy cherry tomatoes for a fresh, vibrant contrast. The velvety cheese sauce, made with low-fat milk and a blend of sharp cheddar and Parmesan, is lightened up without sacrificing flavor. A touch of Dijon mustard and garlic adds a subtle tang and depth, making each bite irresistibly rich yet balanced. Perfect for weeknight dinners, this easy recipe comes together in just 35 minutes and serves four. Garnish with fresh parsley for a pop of color and enjoy a guilt-free twist on a classic favorite.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 1.5 cups Cherry tomatoes
- 2 cups Low-fat milk
- 1.5 cups Shredded reduced-fat sharp cheddar cheese
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 teaspoons Dijon mustard
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, halve the cherry tomatoes and set them aside.
In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and cook for 1 minute, until fragrant.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the low-fat milk, ensuring a smooth mixture. Continue to cook and stir until the sauce thickens, about 3-4 minutes.
Lower the heat to medium-low and stir in the Dijon mustard, salt, and pepper.
Add the shredded cheddar cheese and grated Parmesan cheese, stirring until completely melted and smooth.
Fold the cooked macaroni into the cheese sauce, stirring to coat the pasta evenly.
Gently fold in the halved cherry tomatoes, allowing them to warm through but not lose their shape.
Remove from heat and transfer to serving bowls or plates.
Garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 527 mg | 41% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
