Stove Top Macaroni and Cheese With Tomatoes

READY IN: 20mins
Recipe by ladypit

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.

Top Review by carole in orlando

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

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.

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