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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Macaroni

Source: dLife

A tomato twist to classic macaroni and cheese!

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	222.4

Total Carbs	39.2 g

Dietary Fiber	2.7 g

Sugars	10.9 g

Total Fat	2.2 g

Saturated Fat	1.1 g

Unsaturated Fat	0.3 g

Potassium	133.4 mg

Protein	11.1 g

Sodium	538.7 mg

Dietary Exchanges 2.2 Fat, 1.1 Vegetables, 0.7 Meat, 2.0 Starch, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 375 degrees.
Sautee the onion and celery for 6 to 8 minutes in a skillet sprayed with butter flavored cooking spray.
Stir in the undrained tomatoes, tomato soup, Worcestershire sauce, parsley flakes, black pepper, macaroni, and 3/4 cup cheddar cheese.
Spread the mixture into an 8 X 12 inch baking dish sprayed with butter flavored cooking spray.
Sprinkle remaining Cheddar cheese over the top and bake for 25 to 30 minutes.
Remove from oven and let sit for 5 minutes before dividing into 6 separate servings.