PointsPlus Baked Macaroni and Cheese Recipe


Nutrition

Cal/Serving: 445
Daily Value: 22%
Servings: 8

Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat28g42%
Saturated15g77%
Trans0g0%
Carbs27g9%
Fiber0g0%
Sugars3g0%
Protein24g48%
Cholesterol76mg25%
Sodium549mg23%
Calcium651mg65%
Magnesium68mg17%
Potassium236mg7%
Iron2mg9%
Zinc3mg21%
Phosphorus502mg72%
Vitamin A996IU20%
Vitamin C1mg1%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg23%
Niacin (B3)2mg8%
Vitamin B60mg7%
Folic Acid (B9)36µg9%
Vitamin B121µg14%
Vitamin D1µg0%
Vitamin E1mg4%
Vitamin K5µg6%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Baked Macaroni and Cheese
Weight Watchers International

A lighter take on a favorite comfort food, this macaroni and cheese recipe is made healthier by using skim milk and fat-free Cheddar cheese. 

Click here to see the Weight Watchers Gets a Face-Lift with PointsPlus story. 

Adapted from "Weight Watchers New Complete Cookbook" by Weight Watchers

 

4
Ratings8

INGREDIENTS

  • 8 ounces whole wheat penne
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 2 cups fat-free milk
  • 2 1/3 cups shredded fat-free Cheddar cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

DIRECTIONS

Preheat oven to 350 degrees.

Cook penne according to package directions, omitting salt if desired. Drain in colander, then rinse under cold running water; drain.

Heat oil in large saucepan over medium heat. Add flour and cook, whisking constantly, 2 minutes. Gradually add milk, whisking until smooth. Increase heat to medium-high and bring to boil; boil 1 minute.

Remove saucepan from heat; add 2 cups of Cheddar, the salt, and pepper, stirring until cheese is melted. Stir in pasta. Pour into shallow 2-quart baking dish or 6 individual baking dishes; sprinkle with remaining 1/3 cup cheese. Bake until lightly browned and bubbly, about 25 minutes for a 2-quart baking dish and about 15 minutes for individual baking dishes. Let stand 5 minutes before serving.

Recipe Details

Per serving (about ¾ cup):165 grams, 267 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 9 mg Chol, 521 mg Sod, 36 g Total Carb, 5 g Total Sugar, 3 g Fib, 21 g Prot, 466 mg Calc.

 

PointsPlus value: 7

 


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