Stove Top Macaroni and Cheese With Tomatoes

Total Time
Prep 5 mins
Cook 15 mins

Posted in response to a request for low-fat macaroni and cheese. 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 Nutrition

  • 1 (15 ounce) canchunky 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 12 cups shredded low-fat cheddar cheese
  • 2 tablespoons dried parsley flakes
  • 14 teaspoon pepper
  • 3 cups hot cooked elbow macaroni


  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.


Most Helpful

Great easy supper. I used the reduced calorie cream of celery soup, real mushrooms (that I sauteed) and the tri-colored macaroni. It was very colorful. The only thing I would omit the next time is the parsley. I do not like the taste of it, so that is a personal preference. Thanks, for a recipe for comfort food without the guilt! Carole in Orlando

carole in orlando December 19, 2003

I couldn't find chunky tomato sauce so used regular and also used full-fat cheese. Otherwise, I followed the recipe, using whole wheat macaroni and twice the amount of mushrooms (I love mushrooms). I cooked the pasta, drained it & then used the same pot to cook the sauce. (A one pot dish! Yay!) Thanks for the recipe ladypit!

flower7 June 24, 2008

First off, I am not a big fan of soups added to dishes... but in this case, I loved it!!! This was real quick to put together and was real tasty!! Perfect for a cold night!! Thanks ladypit!! :) Made for Holiday Tag!

Redsie December 20, 2007

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