Tomato Soup Mac & Cheese

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

Tomato Soup Mac & Cheese was pinched from <a href="http://www.emilybites.com/2014/03/tomato-soup-mac-cheese.html" target="_blank">www.emilybites.com.</a>

INGREDIENTS

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1 lb (16 oz) uncooked wheat or otherwise high fiber elbow macaroni or pasta shells

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3 tablespoons light butter, divided

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1/4 cup chopped onion

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1 clove garlic, minced

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1/8 teaspoon crushed red pepper

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1 (14.5 oz can) whole tomatoes

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1 cup vegetable broth

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1/4 cup torn basil leaves

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1/8 teaspoon dried thyme

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2 tablespoons flour

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1 1/4 cups fat free milk

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1/2 teaspoon dry mustard powder

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1/2 teaspoon salt

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2 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)

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4 oz sharp cheddar, shredded (I used Cabot Seriously Sharp)

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