Stove Top Macaroni and Cheese With Tomatoes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from Cooking Healthy With a Man in Mind by Joanna Lund. According to the cookbook it is 4 WW points a 1 cup serving. Ingredients:
1 (15 ounce) can chunky tomato sauce |
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup |
1 tablespoon dried onion flakes |
1 (2 1/2 ounce) jar sliced mushrooms, drained |
1 1/2 cups shredded low-fat cheddar cheese |
2 tablespoons dried parsley flakes |
1/4 teaspoon pepper |
3 cups hot cooked elbow macaroni |
Directions:
1. In a large pan mix the tomato sauce, soup, onion flakes and mushrooms.
2. Stir in the cheese, parsley, and pepper.
3. Cook over medium heat, stirring ofte, until the cheese melts.
4. Add the elbow macaroni and mix it well.
5. Lower the heat and cover.
6. Simmer for 10 minutes, stirring occasionally.
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