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Prep Time: 45 Minutes Cook Time: 21 Minutes |
Ready In: 66 Minutes Servings: 9 |
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If I'm craving macaroni and cheese and don't want a heart attack on a plate, this is a really good Weight Watchers recipe from years ago. It's quite flavorful, and I've made this recipe many times. Ingredients:
4 1/2 ounces cheddar cheese |
4 1/2 ounces mozzarella cheese |
4 1/2 ounces elbow macaroni |
2 cups broccoli florets |
2 tablespoons plain wheat germ |
1 tablespoon bacon bits |
1 tablespoon dried mustard |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1 cup evaporated milk |
Directions:
1. Preheat oven to 450 and spray a 6 cup shallow baking dish with nonstick cooking spray.
2. Cut cheese into 1/4 inch cubes.
3. In a large saucepan of boiling water, cook the macaroni until al dente, 8 to 10 minutes.
4. If using fresh broccoli florets, add them to the pasta 3 minutes before the pasta is done.
5. If using thawed frozen broccoli, pat it dry with paper towels.
6. Drain the macaroni (and fresh broccoli) and return it to the saucepan in which it was cooked.
7. Add the cheese, wheat germ, bacon bits, mustard, salt, and ground red pepper.
8. If using thawed frozen broccoli, add it here.
9. Spoon the mixture into the prepared baking dish.
10. Pour the milk evenly over the top and bake until bubbly and golden, 18 to 21 minutes.
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