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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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7 points/serving! Recipe source: WW Magazine Ingredients:
8 ounces whole wheat macaroni |
2 tablespoons oil |
2 tablespoons flour |
2 cups nonfat milk (i use 1% milk, add a point or so to meal) |
2 1/3 cups fat-free cheddar cheese, shredded |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
Directions:
1. Preheat oven to 350-degrees F.
2. Cook pasta according to package directions; drain; rinse.
3. Meanwhile make sauce by heating oil in a large pan over medium heat. Stir in flour and cook whisking for a few minutes.
4. Whisk in milk until smooth, increase heat to high and bring to a boil; boil 1 minute. Remove from heat and whisk in 2 cups cheese, salt and pepper until cheese melts.
5. Stir in pasta.
6. Pour into six individual serving dishes or 1 (2 quart) casserole and sprinkle remaining cheese over dishes or casserole.
7. Bake individual dishes for 15 minutes or larger casserole for 25-30 minutes.
8. Let stand for 5 minutes.
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