Oven-Baked Macaroni and Cheese with Silky Cheddar-Gruyère Sauce Directions:
Preheat oven to 350°F and grease a 2-quart baking dish.
Cook macaroni in salted boiling water until al dente, then drain and transfer to baking dish.
Melt butter in a saucepan over medium heat, then whisk in flour and cook for 2 minutes until smooth.
Slowly whisk in milk and cook until thickened, about 5 minutes.
Add mustard powder, salt, and pepper, then reduce heat to low.
Stir in cheddar and Gruyère gradually until fully melted and smooth.
Pour cheese sauce over macaroni and gently fold until evenly coated.
Bake on middle rack for 25 minutes until bubbling and lightly golden.
Rest for 10 minutes before serving.
Serve 6 portions, each about 1 cup.
WW Points Calculation
Barilla Elbow Macaroni, 8 oz (6 servings) = 48.00
Land O Lakes Butter, 3 tbsp (6 servings) = 18.00
Gold Medal Flour, 3 tbsp (6 servings) = 6.00
Great Value 2% Milk, 2 cups (6 servings) = 8.00
Kraft Cheddar Cheese, 2 cups (6 servings) = 24.00
Emmi Gruyère Cheese, 1 cup (6 servings) = 18.00
Mustard powder, salt, pepper = 0.00
Points Information:
Total Points: 122.00
Servings: 6 servings, each about 1 cup
Points per serving: 20.33
Nutrition Information
Calories: 480
Fat: 26g
Protein: 20g
Carbohydrates: 42g
Sugar: 6g
Sodium: 520mg
I'm waiting for your comments! Enjoy!
