Spicy Tomato Mac and Cheese

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

2. 2

   In a medium saucepan, melt the light butter over medium heat. Add the all-purpose flour and whisk constantly for about 1 minute to form a roux.

3. 3

   Gradually pour in the low-fat milk, whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.

4. 4

   Add the smoked paprika, chili flakes, and black pepper to the sauce. Stir well to combine.

5. 5

   Add the reduced-fat cheddar cheese to the sauce and stir until melted and smooth.

6. 6

   Stir in the diced tomatoes and cook for another 2-3 minutes, allowing the flavors to meld.

7. 7

   Add the cooked macaroni to the sauce and mix until the pasta is evenly coated.

8. 8

   Serve hot, garnished with extra chili flakes or black pepper if desired.