Best Baked Macaroni Cheese Weight Watchers Recipes

Baked Macaroni & Cheese (Weight Watchers) image

Provided by Hope Vaillancourt

Time 40m

Number Of Ingredients 9

2 Tbsp light butter
2 Tbsp all-purpose flour
1 tsp salt
1 tsp dry mustard
2 1/2 c skim milk
2 c shredded low-fat cheddar cheese
8 oz whole wheat elbow macaroni
1 slice sara lee diet wheat bread
1 tsp paprika

Steps:

1. Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with cooking spray; set aside.
2. In a medium saucepan, melt the margarine. While whisking, add the flour, salt, and dry mustard to the margarine. Add the milk and whisk constantly until the sauce thickens a little. Do not boil the milk. Add 1 1/2 cups of the cheese and continue to cook until melted, stirring constantly. Remove from the heat.
3. Meanwhile, cook the macaroni as directed on the package; drain well, but do not rinse.
4. Toss the macaroni with the cheese sauce, coating well; transfer to the prepared casserole dish and top with the remaining 1/2 cup cheese.
5. Toast the slice of bread until it is lightly browned and thoroughly dry. Crumble into bread crumbs. Toss the crumbs with the paprika, then sprinkle over the top of the casserole.
6. Bake for 20 to 25 minutes, until heated through, bubbly; and nicely browned.

Weight Watchers Baked Macaroni & Cheese With Broccoli image

Provided by xpnsve

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

cooking spray
2 1/2 cups gemelli pasta, uncooked (can also use other twisted pasta)
1/8 teaspoon table salt, for pasta cooking water
2 1/2 cups broccoli florets
1 teaspoon butter
1/3 cup fresh breadcrumb
3 tablespoons parmesan cheese, grated divided
2 1/2 cups skim milk
1/3 cup all-purpose flour
1/2 cup onion, diced
1 cup low-fat cheddar cheese, shredded and sharp variety
1 teaspoon Dijon mustard
1 1/2 teaspoons table salt
1/2 teaspoon black pepper, freshly ground

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.