Macaroni and Cheese with Basil and Tomatoes (low fat)
From The American Institute for Cancer Research

Macaroni and Cheese doesn't have to be high in fat or come out of a box. Make this homemade, low-fat version that boasts a creamy richness and the fresh flavors of basil and tomatoes.

1 3/4 cups elbow macaroni, uncooked
1 Tbsp. margarine
2 Tbsp. all-purpose flour
1 1/4 cups skim milk
1/2 tsp. dry mustard
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1/8 tsp. hot sauce
1 1/2 cup shredded reduced-fat cheddar cheese
3 Tbsp. grated Parmesan cheese
3-4 cherry tomatoes, halved
1/4 tsp. basil

Cook the pasta according to directions, omitting salt and fat. Drain and set aside.

Melt the margarine in a saucepan over medium heat; add flour, and cook on low for 1 minute. Remove the pan from the heat and stir in dry mustard and the next three ingredients. Add reduced-fat cheddar cheese and stir until melted. Sprinkle Parmesan cheese on top and garnish with cherry tomatoes and basil. Serve immediately.

Each of the six 3/4-cup servings contains 253 calories and 8.5 grams of fat.