Baked Mac n’Cheese

This recipe comes from the January/February 2011 Weight Watchers magazine, with just a few alterations.



You’ll need:

  • 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.

Serves: 6

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.

2 thoughts on “Baked Mac n’Cheese

    1. Melissa Post author

      Oh, it definitely was. Adding veggie + protein made it feel more like a meal and less comfort food.

      Sent from my iPhone


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