Baked Macaroni & Cheese

12 60 323
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 8
Baked Macaroni & Cheese
Health Highlights


3 tbsp Butter, unsalted
1 cup shredded Cheddar cheese, reduced fat (18%)
1 can(s) (14oz) Diced tomatoes, low sodium, canned (drained)
1 1/2 cup, shredded Mozzarella cheese, partially skimmed
1/2 tsp Mustard powder
2 cup Partly skimmed milk, 1% M.F.
227 gm Pasta, macaroni, elbow, whole wheat, dry
1/4 cup Romano cheese (grated)
1 dash Salt
2 tbsp Wheat flour, whole wheat
3 slice Whole wheat bread
1 medium Yellow onion (chopped)


Heat oven to 350°F. Lightly coat 11“ x 7” baking dish with cooking spray.

Bring large pot lightly salted water to a boil. Add pasta and cook according to package directions; drain and rinse under cold water to stop cooking, then drain again. Return to pot.

Place bread into food processor and pulse into bread crumbs. Set aside.

Melt 1 Tbsp of the butter in medium saucepan over medium heat. Add onion and cook until softened, 6 to 7 minutes. Whisk milk, flour, mustard, and salt. Pour into saucepan and cook, whisking, until mixture begins to thicken, 3 to 4 minutes. Stir in cheeses and cook until melted, about 2 minutes. Pour over macaroni, add tomatoes, and mix well to coat.

Immediately pour into prepared baking dish. Melt remaining butter in medium nonstick skillet over medium heat. Add bread crumbs and cook, stirring, until coated with butter, about 1 minute. Sprinkle over macaroni and cheese.

Bake until bubbly and golden, 20 to 22 minutes.

Nutrition Facts

Per Portion

Calories 323
Calories from fat 117
Calories from saturated fat 69
Total Fat 13.0 g
Saturated Fat 7.7 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.5 g
Cholesterol 42 mg
Sodium 438 mg
Potassium 407 mg
Total Carbohydrate 35 g
Dietary Fiber 4.5 g
Sugars 4.6 g
Protein 19.0 g

Dietary servings

Per Portion

Grain 0.8
Milk 0.2
Milk Alternative 0.8
Vegetables 0.6

Energy sources