Créé avec l’IA
Spicy Tomato Mac and Cheese
35 min 308 kcal par portion Moyen
Ingrédients
4 Portions
- elbow macaroni200 g
- diced tomatoes300 g
- low-fat milk350 ml
- reduced-fat cheddar cheese80 g
- light butter1 tablespoon
- all-purpose flour1 tablespoon
- smoked paprika1 teaspoon
- chili flakes0,5 teaspoon
- black pepper0,5 teaspoon
Instructions
- 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
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
Gradually pour in the low-fat milk, whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
- 4
Add the smoked paprika, chili flakes, and black pepper to the sauce. Stir well to combine.
- 5
Add the reduced-fat cheddar cheese to the sauce and stir until melted and smooth.
- 6
Stir in the diced tomatoes and cook for another 2-3 minutes, allowing the flavors to meld.
- 7
Add the cooked macaroni to the sauce and mix until the pasta is evenly coated.
- 8
Serve hot, garnished with extra chili flakes or black pepper if desired.
