No-Boil Mac and Cheese Directions:
Preheat oven to 350°F. Lightly coat a 2-quart casserole dish with nonstick cooking spray.
Spread the dry macaroni evenly in the dish.
Sprinkle salt and distribute light butter pieces evenly over pasta.
Pour almond milk evenly over the macaroni, ensuring all pasta is moistened.
Sprinkle ¾ cup reduced-fat cheddar and all fat-free cheddar evenly over the top without stirring.
Cover tightly with foil and bake 40 minutes until pasta is tender.
Remove foil and stir thoroughly from the bottom to create a creamy sauce.
Sprinkle remaining ¼ cup reduced-fat cheddar on top.
Bake uncovered 10 minutes until melted.
Rest 10 minutes. Divide into 8 equal servings, approximately ¾ cup each.
WW Points Calculation
Dry elbow macaroni (1 ½ cups / 6 oz) – 24.00
Reduced-fat cheddar (1 cup / 4 oz) – 12.00
Fat-free cheddar (½ cup) – 0.00
Light butter (1 tbsp) – 2.00
Unsweetened almond milk, salt – 0.00
Points Information:
Total Points: 38.00
Servings: 8 servings, approximately ¾ cup each
Points per serving: 4.75
Nutrition Information
Calories: 210
Fat: 5g
Protein: 13g
Carbohydrates: 28g
Sugar: 2g
Sodium: 460mg
I'm waiting for your comments! Enjoy!
