Mac N Cheese Ww Recipes

EASY MACARONI AND CHEESE

Steps:

• Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
• Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.

MAC N' CHEESE (WW)

Steps:

• Preheat oven to 350-degrees F.
• Cook pasta according to package directions; drain; rinse.
• Meanwhile make sauce by heating oil in a large pan over medium heat. Stir in flour and cook whisking for a few minutes.
• Whisk in milk until smooth, increase heat to high and bring to a boil; boil 1 minute. Remove from heat and whisk in 2 cups cheese, salt and pepper until cheese melts.
• Stir in pasta.
• Pour into six individual serving dishes or 1 (2 quart) casserole and sprinkle remaining cheese over dishes or casserole.
• Bake individual dishes for 15 minutes or larger casserole for 25-30 minutes.
• Let stand for 5 minutes.

WW MACARONI AND CHEESE CASSEROLE - WW POINTS = 7

Steps:

• Preheat oven to 400ºF. Coat a 9 X 9-inch baking dish with cooking spray.
• Cook macaroni in a large pot of boiling water until just tender, about 7 minutes; drain and transfer to a large bowl. Add soup, mayonnaise, cheese, pepper and pimentos; mix well to combine.
• Transfer mixture to prepared baking dish and top with cracker crumbs.
• Bake, uncovered, until top is golden, about 20 to 25 minutes. Slice into 6 pieces and serve.

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.

MAC N' CHEESE (WW)

Steps:

• Preheat oven to 350 degrees F.
• Spray 8 (8 oz) baking dishes (I used custard cups) with Pam and place dishes on a large cookie sheet.
• Cook macaroni according to package directions, drain.
• In a large saucepan melt 2 tablespoons of the butter over medium heat. Stir in onion and cook for about 5 minutes or until softened.
• Stir in flour cook for another minute, stirring occasionally.
• Whisk in milk. Increase heat and cook whisking occasionally until thickened (3-5 minutes).
• Whisk in cheeses, salt and pepper. Cook, stirring occasionally until cheese melts (1 minute or so). Remove from heat.
• Stir in macaroni and tomatoes.
• Divide mixture among baking dishes.
• Melt remaining butter (1 TB) in pan over medium heat, add bread crumbs and stir until coated (1 minute). Sprinkle bread crumbs over the mac n cheese.
• Bake for 25-30 minutes or until casseroles are bubbling.

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.