4-Ingredient Amish Cream of Broccoli Soup Macaroni Directions:
Preheat the oven to 350°F and lightly coat a 9×13-inch casserole dish with cooking spray.
Add the uncooked macaroni, cream of broccoli soup, milk, 1 1/2 cups cheddar, and broccoli florets if using. Stir until evenly combined, then cover tightly with foil.
Bake for 35 minutes. Remove the foil, stir gently, and sprinkle the remaining 1/2 cup cheddar over the top.
Bake uncovered for another 10–15 minutes, until the macaroni is tender, the broccoli is cooked through, and the cheese is melted and bubbly. Rest for 5 minutes before serving.
WW Points Calculation
Whole-wheat elbow macaroni — 24 points
Reduced-sodium light cream of broccoli soup — 10 points
1% milk — 5 points
Reduced-fat sharp cheddar cheese — 24 points
Optional broccoli florets — 0 points
Points Information
Total Points: 63 points
Servings: 8
Points per serving: 8 points
Nutrition Information
Calories: 245
Protein: 14 g
Carbohydrates: 31 g
Fat: 8 g
Fiber: 4 g
Sugar: 5 g
Sodium: 510 mg
I'm waiting for your comments! Enjoy!
