Creamy Baked Mac and Cheese Directions:
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Preheat the oven to 325°F. Grease a 9x13-inch baking dish with nonstick spray and set aside.
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Boil pasta in salted water for 7 minutes. Drain and toss with a few drops of olive oil.
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In a Dutch oven over medium heat, melt butter. Add flour and whisk constantly for 1 minute.
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Slowly whisk in almond milk and half-and-half. Bring to a boil while whisking, then remove from heat.
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Stir in Worcestershire sauce. Gradually add Velveeta and ¾ cup shredded cheddar until melted and smooth.
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Add salt, mustard, pepper, and nutmeg. Stir in cooked pasta until evenly coated.
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Pour into baking dish, top with remaining ¾ cup cheddar.
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Bake for 15 minutes until bubbly. Broil for 2–5 minutes to brown the top.
WW Points Calculation:
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12 oz Barilla Whole Wheat Elbows: 12.00
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1½ tbsp Land O'Lakes Light Butter with Canola Oil: 3.50
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1½ tbsp Gold Medal All-Purpose Flour: 1.50
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1½ cups Silk Unsweetened Original Almond Milk: 0.50
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1½ cups Land O'Lakes Fat-Free Half-and-Half: 3.00
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¾ tsp Lea & Perrins Worcestershire Sauce: 0.00
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6 oz Velveeta 2% Milk Cheese: 6.00
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1½ cups Kraft 2% Milk Shredded Cheddar Cheese: 6.00
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¾ tsp Morton Iodized Salt: 0.00
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⅓ tsp McCormick Ground Dry Mustard: 0.00
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⅛ tsp McCormick Ground Black Pepper: 0.00
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Pinch McCormick Ground Nutmeg: 0.00
Total Points: 32.50
Servings: 10
Points per serving: 3.25
Nutrition Information:
Calories: 232
Fat: 7g
Protein: 13g
Carbohydrates: 28g
Sugar: 3g
Sodium: 530mg
I'm await your comments! Enjoy!
