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8
POINTS
per
serving
Ingredients:
2
cups elbow macaroni
1 cup low-fat (1%) milk
2 tbsp all-purpose flour
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup shredded extra-sharp cheddar cheese
3 tbsp grated parmesan cheese
Instructions:
Preheat the oven to 350°F (175ºC). Cook the macaroni
according to package directions. Drain and keep
warm.
In a large nonstick saucepan, combine the milk,
flour, mustard, salt and pepper. Cook, whisking
constantly, until the sauce thickens and comes
to a boil, 3-4 minutes.
Add the cheddar in batches, stirring after each
addition until it is melted before adding more.
Stir in the macaroni.
Transfer the mixture to a shallow 1-quart (1
liter capacity) casserole dish and sprinkle with
the parmesan cheese.
Bake until golden, about 20 minutes. Increase the
oven temperature to broil and cook for 3 minutes
more. Cool slightly before serving.
TIP!
Although
elbows are the classic macaroni, experiment with
shapes like radiatore, orecchiette, and small
to medium shells.
Makes 4 servings
8 POINTS per serving
Nutritional
Information:
Per
serving: Calories 344, Fat 10g, Saturated fat
5g, Cholesterol 26mg, Sodium 621mg, Carbohydrate
48g, Fiber 1g, Protein 16g, Calcium 292mg
Source:
Weight Watchers Magazine
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