Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 130.5
Total Fat 3.0 g
Saturated Fat 1.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 36.6 mg
Sodium 221.2 mg
Potassium 90.1 mg
Total Carbohydrate 17.7 g
Dietary Fiber 2.9 g
Sugars 5.5 g
Protein 9.5 g
Vitamin A 6.1 %
Vitamin B-12 1.7 %
Vitamin B-6 2.8 %
Vitamin C 1.4 %
Vitamin D 3.9 %
Vitamin E 0.6 %
Calcium 25.9 %
Copper 3.4 %
Folate 2.0 %
Iron 3.0 %
Magnesium 4.1 %
Manganese 25.1 %
Niacin 1.5 %
Pantothenic Acid 3.5 %
Phosphorus 7.6 %
Riboflavin 5.8 %
Selenium 16.4 %
Thiamin 3.5 %
Zinc 3.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Tomato, Macaroni & Cheese

View the full Tomato, Macaroni & Cheese Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Tomato, Macaroni & Cheese

43 calories of Macaroni, whole-wheat, (0.25 cup elbow shaped)

29 calories of Kraft 2% Shredded Cheddar Cheese, (0.09 cup)

22 calories of Del Monte Diced Tomatoes, No Salt Added, (0.44 cup)

12 calories of Milk, canned, evaporated, nonfat, (0.06 cup)

11 calories of Kraft Fat-Free Shredded Cheddar Cheese, (0.06 cup)

9 calories of Egg, fresh, whole, raw, (0.13 large)

4 calories of Onions, raw, (0.06 cup, chopped)

0 calories of Pepper, black, (0.03 tsp)

Nutrition & Calorie Comments  

This is incredible, considering the calories. Just keep in mind that 1 serving is .5 a cup; this stuff is really good, so be careful not to go overboard!
I used whole wheat elbows, canned diced tomatoes, and fat free kraft shredded cheddar. I baked mine with a light panko breadcrumb topping and baked chicken. It was really good. I understand it is supposed to be low sodium, but I did need to add a little bit of sea salt for flavor. I will make again!
This is a good option for a low sodium meal. It needed a little more flavor so I sprinkled on a bit of sea salt. I topped it with a sliced tomato & a sprinkle of paprika before baking. I think the 2% milk cheese I used was still too fatty to make this a low fat dish. Fat free cheese might be better.
This is the first GOOD low fat, low sodium mac and cheese I have ever made. Very flavorful and most importantly to me, definitely a "comfort food", just like mac and cheese should be. Couldn't figure out the tomato part though, so I served it with stewed tomatoes.