Tomato Soup Mac Cheese recipes
Ingredients
- 1 lb (16 oz) uncooked wheat or otherwise high fiber elbow macaroni or pasta shells
- 3 tablespoons light butter, divided
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1/8 teaspoon crushed red pepper
- 1 (14.5 oz can) whole tomatoes
- 1 cup vegetable broth
- ¼ cup torn basil leaves
- 1/8 teaspoon dried thyme
- 2 tablespoons flour
- 1 ¼ cups fat free milk
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- 2 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)
- 4 oz sharp cheddar, shredded (I used Cabot Seriously Sharp)
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