Macaroni and Cheese
10
Points®
Total time: 1 hr 2 min • Prep: 10 min • Cook: 52 min • Serves: 4 • Difficulty: Easy
Try our take on a comfort food classic.
Ingredients
Uncooked whole wheat elbow macaroni
8 oz
Unsalted butter
1 Tbsp
Uncooked onion(s)
1 small, chopped
All-purpose flour
1 Tbsp
Fat free skim milk
1½ cup(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
1 cup(s)
Table salt
½ tsp
Dry mustard
¼ tsp
Black pepper
¼ tsp
Whole wheat breadcrumbs
¼ cup(s)
Instructions
1
Preheat oven to 350ºF. Spray 9-inch square baking dish with nonstick spray.
2
Cook macaroni according to package directions, omitting salt if desired. Drain.
3
Meanwhile, melt butter in large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring constantly, 1 minute; gradually whisk in milk until smooth. Cook, stirring constantly, until sauce bubbles and thickens, about 4 minutes. Stir in Cheddar, salt, mustard powder, and pepper; cook, stirring, until cheese is melted, about 1 minute longer.
4
Remove saucepan from heat; stir in macaroni. Spoon into prepared baking dish. Sprinkle bread crumbs evenly over macaroni mixture; spray crumbs with nonstick spray. Bake until casserole is bubbly and top is golden, about 30 minutes. Yields 1/4 of baking dish per serving.
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