Mac and Cheese with a Twist

The twist to this macaroni and cheese recipe was actually a mistake, but Ben won't let me make it any other way now. The recipe orginially came from a Weight Watchers Comfort Foods cookbook and used plain diced tomatoes and fat free cheese. I can't stand fat free anything, so I always use 2% cheese. On accident I used diced tomatoes with green chilis and it added a little kick to ordinary mac and cheese. Additionally it has a bread crumb topping which adds to its richness. This recipe always makes more than we can eat. By using multigrain or whole wheat pasta it really fills you up. We enjoy this on a Sunday evening with just a salad.

Kicked Up Mac & Cheese

1/2 lb multigrain or whole wheat elbow macaroni (about 2 cups)

3 tbsp unsalted butter

1 small onion, chopped

2 tbsp all-purpose flour

2 cups fat free milk

2 cups shredded cheddar cheese

1/3 cup grated parmesan cheese

1/2 tsp salt

1/4 tsp freshly ground pepper

1 (14 1/2 oz can) diced tomatoes with green chilis and their juice

1/4 cup plain dried bread crumbs

Preheat the oven to 350F. Spray casserole dish with nonstick cooking spray.

Cook the macaroni according to package directions, omitting the salt if desired.

Meanwhile, melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and cook, stirring occassionally, until softened, about 5 minutes. Add the flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Increase the heat and cook, whisky constantly, until slightly thickened, 3-4 minutes. Whisk in the cheddar cheese, parmesan cheese, salt and pepper. Cook whisking occassionally, until the cheeses melt, about 1 minute.

Remove the saucepan from the heat; stir in the macaroni and the tomatoes with their juice. Pour mixture into the casserole dish. Melt the remaining 1 tablespoon of butter in a small nonstick skillet over medium heat. Add the bread crumbs and cook, stirring constantly, until they are evenly coated, about 1 minute. Sprinkle over the macaroni and bake until bubbly and the top is golden, about 30 minutes.