WEIGHT WATCHERS AMERICAN CHEESE RECIPES

Name: Weight Watchers Four Cheese Macaroni and Cheese
Prep time: 20 min
Cook time: 48 min
Total time: 1 h 8 min
Yield: 9 serving(s)
Ingredients: cooking spray; 1/8 teaspoon table salt (or to taste, for cooking pasta); 12 ounces uncooked macaroni; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 2 1/2 cups 1% low-fat milk; 2 cups onions, finely chopped; 1/2 teaspoon paprika; 2 bay leaves; 1/4 cup blue cheese, crumbled; 5 ounces cheddar cheese (extra-sharp suggested) or 5 ounces colby cheese, shredded (extra-sharp suggested); 3 ounces low-fat cheddar cheese, shredded; 3/4 teaspoon black pepper, freshly ground (or to taste); 3/4 teaspoon table salt, to taste; 2 ounces parmesan cheese, finely grated (Parmigiano Reggiano suggested)

WEIGHT WATCHERS FOUR CHEESE MACARONI AND CHEESE RECIPE ...

Weight Watchers Four Cheese Macaroni and Cheese Recipe ... image

This version of macaroni and cheese uses four different cheeses for maximum flavor. It’s a hearty serving—well worth the indulgence. This is 7 points per serving.

Total Time 1 hours 8 minutes

Prep Time 20 minutes

Cook Time 48 minutes

Yield 9 serving(s)

Number Of Ingredients 15

Ingredients

cooking spray
1/8 teaspoon table salt (or to taste, for cooking pasta)
12 ounces uncooked macaroni
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 1/2 cups 1% low-fat milk
2 cups onions, finely chopped
1/2 teaspoon paprika
2 bay leaves
1/4 cup blue cheese, crumbled
5 ounces cheddar cheese (extra-sharp suggested) or 5 ounces colby cheese, shredded (extra-sharp suggested)
3 ounces low-fat cheddar cheese, shredded
3/4 teaspoon black pepper, freshly ground (or to taste)
3/4 teaspoon table salt, to taste
2 ounces parmesan cheese, finely grated (Parmigiano Reggiano suggested)

Steps:

Preheat oven to 350ºF.
Coat a 3-quart casserole dish with cooking spray; set aside.
Cook macaroni in salted water as directed on package; set aside.
Melt butter in a medium saucepan over medium-low heat.
Slowly add flour, stirring constantly; cook for about 3 minutes.
Slowly whisk in milk to thoroughly incorporate flour mixture.
Stir in onion, paprika and bay leaf.
Simmer for 15 minutes, stirring frequently; remove from heat.
Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses.
Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes.
Let stand for about 5 to 10 minutes before slicing into 9 pieces.
Yields 1 piece per serving.

Nutrition Facts : Calories 319.8, FatContent 11.3, SaturatedFatContent 6.9, CholesterolContent 33.7, SodiumContent 563.5, CarbohydrateContent 36.9, FiberContent 1.8, SugarContent 5.9, ProteinContent 17.1

4-CHEESE MAC & CHEESE | RECIPES | WW USA - WEIGHT WATCHERS

4-cheese mac & cheese | Recipes | WW USA - Weight Watchers image

This cheesy, creamy version of the traditional, bread-crumb-topped macaroni and cheese casserole is unexpectedly light and can be enjoyed guilt free thanks to its clever use of carrots and cauliflower to lighten up the cheese sauce. Pureeing the cauliflower and carrots along with a mustard and cheese riddled broth makes for a velvety smooth sauce for the macaroni. The casserole bakes up beautifully and tastes every bit as delicious and cheesy as this well-loved and often craved American classic. Serve the bubbling pasta alongside a salad of baby spinach, sliced mushrooms and cherry tomatoes with a bright, cider vinegar-based vinaigrette and you've got a hearty full meal with leftovers to spare.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 75 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 spray(s) Cooking spray
1 tsp Salted butter
0.333 cup(s) Panko breadcrumbs
2 Tbsp Grated Pecorino Romano cheese
1 head(s), medium Uncooked cauliflower (2 lbs)
4 medium Uncooked carrot(s) thinly sliced
0.5 pound(s) Uncooked macaroni
1 cup(s) Fat free reduced sodium vegetable broth
0.25 cup(s) Neufchâtel cheese (light cream cheese)
0.5 cup(s), shredded 50% reduced fat sharp cheddar cheese shredded
2 oz Gruyère cheese (1/4 cup), shredded
1.5 tsp Dijon mustard
1 tsp Table salt
0.25 tsp Hot pepper sauce

Steps:

Preheat oven to 400°F. Spray shallow 2½-quart baking dish with nonstick spray. (Or use 8 small gratin dishes and decrease baking time to about 15 minutes.)
Melt butter in small skillet over medium heat. Add panko and cook, stirring often, until toasted, about 4 minutes. Transfer to small bowl to cool. Stir in pecorino.
Bring large saucepan of salted water to boil over medium-high heat.
Cut 3 cups small florets from cauliflower and set aside. Cut remaining cauliflower (including stem) into 2-inch pieces.
Add 2-inch cauliflower pieces and carrots to saucepan and cook until very tender, 10–12 minutes. With slotted spoon, transfer cauliflower and carrots to blender.
Add macaroni to saucepan and cook half the time package directs, adding reserved cauliflower florets during last 1 minute of cooking time. Drain macaroni mixture and return to saucepan.
Meanwhile, add broth, cream cheese, ¼ cup Cheddar, Gruyère, mustard, salt, and pepper sauce to blender with vegetables and puree. Add puree to macaroni mixture and stir to coat.
Spoon into prepared baking dish. Sprinkle with remaining ¼ cup Cheddar, then with panko mixture. Bake until top is golden brown, 25–30 minutes.
Per serving (1 cup)

Nutrition Facts : Calories 330 kcal

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