Macaroni & Cheese

Macaroni & Cheese

This is one of the very first Weight Watchers recipes that I ever made. When we first joined Weight Watchers 6 years ago, I bought this Pure Comfort foods cookbook at one of the meetings. I made a few different recipes from it, but this one was by far, my favorite. And this is about the only recipe that I ever use fat free cheese in. Typically, I don't use it because I don't like it, and it doesn't melt well, and it can have a weird texture, however, it melts really well into this macaroni & cheese recipe, and if you substitute it for regular cheddar cheese, the points per serving go from 6 to 11, and I just don't have the points to eat an 11 point cup of macaroni & cheese! I love it with the chunks of tomatoes and the toasted bread crumbs on top, kinda like a macaroni & cheese casserole. Soooo yummy!

Ingredients:

½ pound whole wheat elbow macaroni (about 2 cups)

3 T unsalted butter

1 small onion, chopped

2 T all-purpose flour

2 c. skim milk

2 c. fat free shredded cheese

1/3 c. grated Parmesan cheese

½ tsp. salt

¼ tsp. pepper

1 (14oz) can of diced tomatoes with their juice

¼ c. plain bread crumbs

 

Directions:

1.   Preheat oven to 350. Spray 8 (1 cup) baking dishes with cooking spray.

2.   Cook macaroni noodles according to package

3.   While noodles are cooking, melt 2 T of the butter in a large saucepan. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Whisk in cheddar cheese, parmesan, salt and pepper. Cook, whisking occasionally until the cheeses melt, about 1 minute.

4.   Remove pan from heat. Stir in the macaroni and can of tomatoes (with the juice). Divide mixture evenly among the 8 baking dishes. Put all baking dishes on a cooking sheet.

5.   Melt remaining 1 T of butter in a small skillet. Add bread crumbs and cook, stirring constantly, until they are evenly coated, about 1 minute. Sprinkle toasted bread crumbs evenly over the macaroni dishes.

6.   Bake about 25 until bubbly.  

Yields 8 servings – WWP+ 6 points 

recipe from Weight Watchers Pure Comfort cookbook