This recipe comes from the January/February 2011 Weight Watchers magazine, with just a few alterations.
- 8 oz. whole wheat elbow noodles
- 1 T olive oil
- 2 T flour
- 2 cups skim milk
- 2 cups shredded low-fat Cheddar cheese, plus extra for sprinkling on top of dish
- salt and pepper to taste
Preheat oven to 350 degrees. Cook penne according to package directions. Drain in colander, then rinse under cold water; drain.
Heat oil in large saucepan over medium heat. Add flour and cook, whisking constantly, about 2 minutes. Slowly whisk in milk until smooth. Increase heat to medium-high and bring to a boil; boil about 1 minute. Remove pan from heat; whisk in cheese, salt and pepper to taste. Continue whisking until cheese is melted.
Stir pasta into sauce, then pour into a 2-quart baking dish. Sprinkle a bit of cheddar over the top, about 1/4 cup. Bake until lightly browned and bubbly, 25-30 minutes. Let stand and cool before serving.
Points+ value: 7
This was really good! This serves 6, and those are gonna be 6 somewhat small servings. I mixed mine with about 1 cup broccoli and 1/2 can of tuna to bulk it up and give it some more nutrition value. Matt really liked it, though, and ate most of the dish. He’s already requested that I make this again as well. That, folks, is the mark of a good recipe in this house.