Spicy South Beach Diet Macaroni and Cheese

Ingredients:

• 8 oz whole-wheat or spelt elbow pasta
• 1 tbsp trans-fat-free margarine
• 1 tbsp whole wheat flour
• 1/4 tsp cayenne
• 1 1/4 cups fat-free half-and-half
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1/4 cup chopped fresh basil, or 2 tbsp dried
• 1/4 tsp salt (optional)
• 2 large plum tomatoes, chopped, or 1 (14.5 oz.) can of diced tomatoes
• freshly ground pepper

Makes 4 (1 1/4-cup servings)

1. Heat the oven to 400 F. Bring a large saucepan of water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water for about 30 seconds.
2. While pasta is cooking, in a large nonstick skillet melt margarine over medium heat. Add flour and cayenne, reduce the heat to low, and whisk constantly until flour is incorporated, about 2 minutes.
3. Add the half-and-half to the skillet, bring to a simmer over low heat, and cook, whisking, until blended and thickened, 3-5 minutes. Add cheese, basil and salt; stir until blended. Add pasta and stir until coated and warmed, about 1 minute; remove from heat.
4. Lightly coat an 8x8-inch baking dish with cooking spray. Transfer macaroni and cheese to the baking dish. Sprinkle tomatoes on top and mix them in with the macaroni and cheese. Season with pepper. Bake until hot and bubbly, about 10 minutes. Place under the broiler and broil until the top is lightly browned, 3-4 minutes. Serve hot.

WW Points Value: 7

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was in the mood for a pasta dish tonight and I was dying to try this recipe. Pasta is such a nice comfort food once in a while and this was a nice pasta dish with a very cosmopolitan flavor. You'll forget you're eating macaroni and cheese. Besides, it's healthier than eating the one from Kraft or Velveeta, TRUST ME!