New Orleans Baked Mac and Cheese Directions:
-
Preheat the oven to 375°F and spray a 9×13-inch baking dish with baking spray.
-
Cook spaghetti in boiling water for 6 minutes, drain, and set aside.
-
In a large saucepot over medium heat, melt light butter and whisk in flour, stirring constantly for 30 seconds to form a paste.
-
Add salt, black pepper, granulated garlic, and cayenne pepper, whisking to combine.
-
Gradually whisk in fat-free half-and-half, followed by evaporated milk.
-
Bring to a boil, then reduce heat to low and simmer for 2 minutes, whisking continuously.
-
Stir in half of the mozzarella and cheddar cheeses until melted and smooth.
-
Turn off heat and add the cooked spaghetti, mixing until fully coated.
-
Transfer the mixture to the prepared baking dish and top evenly with the remaining cheeses.
-
Bake for 25–30 minutes until bubbling around the edges and lightly golden on top.
-
Allow to rest for 5 minutes before serving.
WW Points Calculation
-
Dry spaghetti, 8 oz – 16.00
-
Light butter, 2 tbsp – 4.00
-
All-purpose flour, 2 tbsp – 2.00
-
Fat-free half-and-half – 0.00
-
Fat-free evaporated milk – 0.00
-
Part-skim mozzarella cheese, 1½ cups – 9.00
-
Reduced-fat cheddar cheese, 1½ cups – 9.00
-
Seasonings – 0.00
Points Information:
Total Points: 40.00
Servings: 8 servings (about 1¼ cups each)
Points per serving: 5.00
Nutrition Information
Calories: 295
Fat: 8 g
Protein: 17 g
Carbohydrates: 33 g
Sugar: 5 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
