Four Cheese Macaroni Weight Watchers Recipes

MACARONI AND 4 CHEESES

Steps:

• Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
• Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
• Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
• Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

FOUR CHEESE MACARONI - WEIGHT WATCHERS

Steps:

• Cook the macaroni according to the package directions; drain and return to the pot.
• Add the milk, cheddar, Monterey Jack, American, and mozzarella cheeses and pepper.
• Cook over low heat, stirring constantly, until the cheeses melt, about 5 minutes.

FOUR CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.
• Cook macaroni in salted water as directed on package; set aside.
• Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.
• Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

WEIGHT WATCHERS FOUR CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 350ºF.
• Coat a 3-quart casserole dish with cooking spray; set aside.
• Cook macaroni in salted water as directed on package; set aside.
• Melt butter in a medium saucepan over medium-low heat.
• Slowly add flour, stirring constantly; cook for about 3 minutes.
• Slowly whisk in milk to thoroughly incorporate flour mixture.
• Stir in onion, paprika and bay leaf.
• Simmer for 15 minutes, stirring frequently; remove from heat.
• Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses.
• Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes.
• Let stand for about 5 to 10 minutes before slicing into 9 pieces.
• Yields 1 piece per serving.

FOUR CHEESE MACARONI

Steps:

• Cook the pasta in boiling, salted water as per package directions; drain and return to the pot.
• Stir in milk, Jack Cheese, American cheese, mozzarella cheese, pepper and ground mustard.
• Cook over low heat, stirring constantly, until cheese melts, about 5 minutes.
• Serve in individual dishes topped with 1 tablespoon of freshly grated Parmesan-Reggiano per serving.

STOVE-TOP MACARONI AND CHEESE (WEIGHT WATCHERS)

Steps:

• Cook pasta according to package directions. Drain.
• While macaroni is cooking, in a large saucepan over medium heat whisk together milk, flour, salt, onion powder and pepper until blended.
• Bring to a boil, stirring occasionally.
• Reduce heat to a simmer, stirring often until thickened (2 to 5 minutes).
• Remove from heat; stir in cheese and Tabasco.
• Toss pasta with sauce.

WEIGHT WATCHERS BAKED MACARONI & CHEESE WITH BROCCOLI

Steps:

• Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
• Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
• Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes.
• Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
• In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion.
• Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
• Remove from heat and whisk in Cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese.
• Pour over cooked, drained pasta and broccoli; toss to mix and coat.
• Transfer to a baking dish and sprinkle top evenly with bread crumb mixture. Bake until bubbly at edges, about 20 to 25 minutes.
• Divide into 8 pieces and serve.
• Yields 1 piece per serving.