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PointsPlus Baked Macaroni and Cheese Recipe
Feb 28, 2011 @ 12:45 PM
Posted by
Daily Value: 21%
Servings: 6
Vegetarian
Posted by
Nutrition
Cal/Serving: 418Daily Value: 21%
Servings: 6
Vegetarian
| Fat | 22g | 34% |
| Saturated | 11g | 57% |
| Trans | 0g | 0% |
| Carbs | 35g | 12% |
| Fiber | 0g | 0% |
| Sugars | 4g | 0% |
| Protein | 21g | 43% |
| Cholesterol | 56mg | 19% |
| Sodium | 462mg | 19% |
| Calcium | 554mg | 55% |
| Magnesium | 78mg | 20% |
| Potassium | 272mg | 8% |
| Iron | 2mg | 10% |
| Zinc | 3mg | 19% |
| Vitamin A | 892IU | 18% |
| Vitamin C | 1mg | 1% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 0mg | 22% |
| Niacin (B3) | 2mg | 11% |
| Vitamin B6 | 0mg | 8% |
| Folic Acid (B9) | 40µg | 10% |
| Vitamin B12 | 1µg | 12% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 5µg | 6% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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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
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
