TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 12 ounces uncooked penne pasta
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 pound white cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon white pepper
  • 1 cup chopped seeded tomatoes

Nutritional Facts

1-1/2 cups: 655 calories, 36g fat (22g saturated fat), 111mg cholesterol, 789mg sodium, 52g carbohydrate (9g sugars, 2g fiber), 31g protein.


  1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined. Yield: 6 servings.
Originally published as Tomato Mac 'n' Cheese in Weeknight Cooking Made Easy Annual 2005, p209

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hspin User ID: 7182330 72760
Reviewed Jul. 17, 2014

"Doesn't have much flavor at all, but an excellent choice for toddlers and older kids as well as those who can't eat a lot of spices."

MaryFaith528 User ID: 4980891 60056
Reviewed Apr. 9, 2013

"Sooo tasty! My husband and I both love it. Our one year old, who doesn't seem to like pasta, even ate some. If you don't like tomatoes, it is really easy to dish up a plate without them."

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