Macaroni and Cheese (9 PTS)

Recipe Ingredients

1/2 cup	118ml	Dried mushrooms
8 oz	227g	Elbow macaroni
3 cups	711ml	Lowfat 1% milk
6 tablespoons	90ml	Flour
1/4 teaspoon	1.3ml	Hot pepper sauce
6 oz	170g	Lowfat cheddar cheese - shredded
2 1/4 oz	63g	Parmesan cheese - grated
2 teaspoons	10ml	Mustard powder
1 teaspoon	5ml	Salt
1 cup	62g / 2.2oz	Frozen corn kernels - thawed
1/2 cup	73g / 2.6oz	Chopped scallions
1/2 cup	73g / 2.6oz	Chopped red bell pepper
3 tablespoons	45ml	Bread crumbs

Recipe Instructions

Preheat oven to 450ºF. Coat an 11x7" baking dish or 6 individual

ramekins with nonstick cooking spray.

In small bowl, soak mushrooms in 1/2 cup hot water until softened, 15

minutes.

Cook macaroni according to package directions. Set aside.

In medium saucepan, heat milk over medium heat. Whisk in flour. Cook,

stirring until lightly thickened, about 10 minutes. Stir in mushrooms

with soaking liquid and hot pepper sauce. Stir in cheddar and Parmesan

cheeses, mustard powder and salt. Remove saucepan from heat.

Drain macaroni and place in large bowl. Stir in corn, scallions and red

pepper. Pour mushroom-cheese sauce on top and stir to coat macaroni.

Spoon into prepared baking dish. Sprinkle with bread crumbs.

Bake until cheese is bubbly, about 15-20 minutes.

Serving (1 1/2 cups) provides: 1/2 milk, 2 1/2 bread, 1 protein, 15 cal.

Source:
Weight Watchers Magazine, September 1996

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.