Macaroni and cheese are classic, hearty and comforting, but traditional recipes rely on butter, cream and very large amounts of full fat cheese. The result may be delightful to the taste buds, but it's hard on your arteries. Consider this version instead, which adds ripe tomatoes and reduced fat dairy to produce a baked dish that's delicious without harming your heart. Eat it as a side to an ordinary dinner or with a salad as a light meal all by itself.
Ingredients
2 cups whole grain macaroni
2 cups skim milk
8 ounces reduced fat cheddar cheese
2 fresh tomatoes
2 tablespoons margarine
1 tablespoon flour
1 small onion
1 teaspoon parsley
¼ teaspoon mustard powder
¼ teaspoon black pepper
Grate the cheese and slice the tomatoes and onion very thinly. Boil the macaroni in water according to package instructions, until al dente. Preheat the oven to 400 degrees Fahrenheit and melt margarine over medium-high heat in a sauce pan. Add mustard, flour, pepper and onion, sautéing until the onion becomes translucent. Stir in the milk slowly and cook until smooth and thickened. Add the cheese and stir until just melted. Drain the macaroni and transfer it to a 2 quart baking dish. Pour the cheese mixture over the macaroni and toss gently. Arrange the tomato slices on top of the dish and sprinkle with parsley. Bake for 20 minutes or until the top browns slightly.