Tuna-&-Tomato Mac & Cheese

Preparation

1. Preheat oven to 450°F.
2. Cook pasta in a large saucepan of boiling water according to package directions. Drain and rinse.
3. Meanwhile, whisk flour and 2 tablespoons milk in a small bowl. Heat the remaining milk in a large ovenproof skillet over medium heat until steaming.
4. Gradually whisk a few tablespoons of the hot milk into the milk-flour mixture, then whisk this mixture back into the skillet. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened, 1 minute. Remove from the heat and stir in Cheddar, pepper Jack, chile powder, salt and pepper.
5. Puree cottage cheese in a food processor or blender until very smooth, scraping down the sides as necessary. Stir the pureed cottage cheese into the sauce in the skillet. Add tuna and the pasta; stir well to coat with the sauce. Sprinkle drained tomatoes evenly over the top.
6. Transfer the skillet to the oven. Bake until hot and bubbling, 20 to 25 minutes. Top with crumbled tortilla chips.

Tips & Notes

• Make Ahead Tip: Prepare through Step 5 (transfer to a baking dish, if desired, before topping with tomatoes), cool, cover and refrigerate for up to 1 day. Bake at 450°F until hot and bubbling, about 35 minutes.

Nutrition

Per serving: 447 calories; 11 g fat (6 g sat, 3 g mono); 38 mg cholesterol; 55 g carbohydrates; 34 g protein; 6 g fiber; 724 mg sodium; 395 mg potassium.

Nutrition Bonus: Calcium (38% daily value), Magnesium & Zinc (20% dv), Vitamin A (15% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 reduced-fat milk, 1/2 vegetable, 1 1/2 medium fat meat

Nutrition Note: Tomatoes: The compound that makes tomatoes red is lycopene, an anti­oxidant linked with heart health. Cooking tomatoes actually releases even more of their lycopene.