This recipe is adapted from "America's Most Wanted Recipes: Without The Guilt". This a copycat recipe of Cracker Barrel's Baked Macaroni & Cheese only lightened up. This recipe is Weight Watchers friendly and is 10 WW Points Plus per serving. Serves 10.
2 1/2 c
shredded low-fat cheddar cheese
whole wheat elbow macaroni
sara lee diet wheat bread
1Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with cooking spray; set aside.
2In a medium saucepan, melt the margarine. While whisking, add the flour, salt, and dry mustard to the margarine. Add the milk and whisk constantly until the sauce thickens a little. Do not boil the milk. Add 1 1/2 cups of the cheese and continue to cook until melted, stirring constantly. Remove from the heat.
3Meanwhile, cook the macaroni as directed on the package; drain well, but do not rinse.
4Toss the macaroni with the cheese sauce, coating well; transfer to the prepared casserole dish and top with the remaining 1/2 cup cheese.
5Toast the slice of bread until it is lightly browned and thoroughly dry. Crumble into bread crumbs. Toss the crumbs with the paprika, then sprinkle over the top of the casserole.
6Bake for 20 to 25 minutes, until heated through, bubbly; and nicely browned.