Weight Watchers Creamy Macaroni and Cheese Recipe
Weight Watchers Creamy Macaroni and Cheese Recipe. If you’re looking for a delicious and satisfying comfort food that won’t break your diet, look no further than Weight Watchers Creamy Macaroni and Cheese.
This vegetarian dish is made with Mexican cheese, Panko breadcrumbs, Pecorino Romano Cheese, cauliflower, carrots, cream cheese, Dijon mustard, Gruyere cheese, and macaroni.
It’s a creamy and flavorful dinner that the whole family will love.
Whether you’re a Weight Watchers member or simply looking to eat a little healthier, this dish is sure to become a new favorite in your household.
So why wait? Give Weight Watchers Creamy Macaroni and Cheese a try today and enjoy all the flavor without the guilt.
Weight Watchers Points
6 Points (2022/2023 Plan)
MyWW Points: 6 Blue Plan and 7 Green Plan
6 WW Freestyle Points and 7 WW Smart Points
Related Recipes
Weight Watchers Butternut Squash Macaroni And Cheese
Simple Weight Watchers Chili Macaroni
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We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Need to make more or fewer servings?
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Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Creamy Macaroni and Cheese
Ingredients
- 1 teaspoon salted butter
- ½ cup reduced fat shredded Mexican style blend cheese
- ⅓ cup panko breadcrumbs
- 2 tablespoon grated Pecorino Romano cheese
- 1 head cauliflower
- 4 carrots thinly sliced
- 1 cup fat free, low sodium vegetable broth
- ¼ cup reduced-fat whipped cream cheese
- 1½ teaspoon dijon mustard
- ¼ cup Gruyère cheese
- salt to taste
- hot pepper sauce to taste
- 8 ounces elbow macaroni
Instructions
- Preheat oven to 400° F.
- In a large saucepan, add water and place over medium/high heat, and bring to a boil.
- In the meantime, place a medium sized skillet over medium heat. Add salted butter and melt it.
- In the skillet, add in panko breadcrumbs and stir to mix. Cook, stirring occasionally for approximately 4 minutes, or until the breadcrumbs are toasted.
- Move the toasted breadcrumbs to a small mixing bowl, and allow to cool. When cool, add grated Pecorino Romano cheese and stir to mix. Set aside for later.
- Cut cauliflower to small florets to make 3 cups. Set aside for later.
- Cut the rest of the cauliflower, stem included, into 2 inch sized pieces.
- In the boiling water, add the cauliflower and carrots. cook approximately 10 to 12 minutes, or until tender.
- In the meantime, in a blender, add vegetable broth, cream cheese, mustard, ¼ cup of the Mexican Cheese, the Gruyère cheese, salt, pepper, and hot pepper sauce.
- Using a slotted spoon, place the cooked cauliflower and carrots into the blender.
- Puree the contents of the blender to until creamy.
- In the same pot of boiling water, add pasta. Cook half of the time the packages directs. In the last minute of cooking, add in reserved cauliflower.
- Using a colander, drain pasta mixture, and transfer back to the pot.
- In the pasta mixture, add the cauliflower sauce and stir to mix well.
- Prepare a 2½ quart, shallow baking dish by spraying with cooking spray.
- Using a large spoon, transfer the pasta mixture into the baking dish in an even layer.
- Sprinkle the rest of the Mexican cheese on top of the mixture, then add the crumb mixture on top.
- In preheated oven, bake approximately 25 to 30 minutes, or until the top is golden.
Notes
6 WW Freestyle Points and 7 WW Smart Points We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.
Nutrition
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