Double Cheese and Macaroni

By Beszhak

Per serving: 1 1/4 cups

322 calories
5g fat
703mg sodium
50g carbs
4g fiber
19g protein

Weight Watchers Plus point value: 8

Ingredients

• 1 1/2 cups ditalini or small bow ties (farfalle)
• 1 1/2 cups fat-free milk
• 1 tbp cornstarch
• 1 tsp black pepper
• 1 tsp mustard powder
• 1 (14 1/2 oz) can diced tomatoes with green pepper and onion, drained
• 3/4 cup shredded reduced-fat Monterey Jack cheese
• 3/4 cup shredded reduced-fat cheddar cheese
• chopped fresh parsley (optional)

Preparation

Step 1

1. Cook the ditalini according to the package directions, omitting the salt if desired; drain and keep warm.

2. Meanwhile, whisk together the milk, cornstarch, mustard, and pepper in a large saucepan until smooth, then set over medium-high heat. Cook, stirring, until the sauce thickens and bubbles, about 4 minutes. Stir in the tomatoes and cook, stirring, until heated through, about 2 minutes. Add the Cheddar and Monterey Jack; cook, stirring, just until melted. Stir in the pasta and cook until heated through, about 1 minute longer. Serve sprinkled with parsley, if using.