Tuesday, January 12, 2010

4 Cheese Macaroni and Cheese

I'd been craving macaroni and cheese for a week, but didn't want to waste a ton of points on it. I found a revamped mac and cheese recipe on the WW site, but it was 9 points a serving. Still a bit much since I knew we'd have leftovers and if I was going to eat it for lunch, I'd want it to be less than that. So I revamped it a bit more and got 5 points per serving.

12 oz uncooked macaroni
1/2 cup(s)Reduced Fat Shredded Sharp Cheddar Cheese
2/3 cup(s) reduced-fat Colby & Monterey Jack cheese
1 cup(s) chopped onion(s)
2 1/2 cup(s) fat-free skim milk
1 Tbsp margarine
1/4 cup(s) Swiss cheese
1/4 cup(s) Kraft Reduced Fat Parmesan-style Grated Topping
1 Tbsp all-purpose flour
2 leaf bay leaf
1/2 tsp paprika
salt and pepper to taste

Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.

Cook macaroni 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 cheddar and Colby jack 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.

I served it up with some roasted broccoli.


This recipe turned out really good. We both thought the onion was a bit much (I cut it back to 1 cup from the 2 the original recipe asked for) and John wished it was more cheesy. It'd probably be cheesier if you used full fat cheese. Don't ever use non-fat cheese though. It won't melt. John had some the next day and it held together. That's another downside to homemade mac and cheese, sometimes it starts to break down or it's oily when you reheat. This held up pretty well the next day.

Here's the original recipe for those that are interested. It uses Blue Cheese (which I hate, no matter what it's mixed with, I used Swiss instead).

1 spray(s) cooking spray
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked macaroni
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
2 1/2 cup(s) 1% low-fat milk
2 cup(s) onion(s), finely chopped
1/2 tsp paprika
2 piece(s) bay leaf
1/4 cup(s) blue cheese, crumbled
5 oz cheddar or colby cheese, shredded (extra-sharp suggested)
3 oz low-fat shredded cheddar cheese
3/4 tsp black pepper, freshly ground, or to taste
3/4 tsp table salt, to taste
2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)


  1. mmmm this sounds delcious! I always love trying out new macaroni and cheese recipes!

  2. Sounds yum! I made mac-n-cheese this weekend too. We had it for dinner last night too...I'm done with my mac-n-cheese fix now.

  3. This sounds fantastic...and I'm glad you shared the Bleu Cheese version...I LOVE Bleu Cheese, and I can finally eat it again!


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