Baked Macaroni & Cheese (Weight Watchers)
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|2 Tbsp||light butter|
|2 Tbsp||all-purpose flour|
|1 tsp||dry mustard|
|2 1/2 c||skim milk|
|2 c||shredded low-fat cheddar cheese|
|8 oz||whole wheat elbow macaroni|
|1 slice||sara lee diet wheat bread|
Payson, AZ (pop. 15,301)
Member Since Aug 2011
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.
Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with cooking spray; set aside.
In 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.
Meanwhile, cook the macaroni as directed on the package; drain well, but do not rinse.
Toss the macaroni with the cheese sauce, coating well; transfer to the prepared casserole dish and top with the remaining 1/2 cup cheese.
Toast 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.
Bake for 20 to 25 minutes, until heated through, bubbly; and nicely browned.