Recipe: Macaroni and Cheese with Basil and Tomatoes (low fat)

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.