Four Cheese Macaroni Weight Watchers Recipes

Steps:

• Preheat oven to 350ºF.
• Coat a 3-quart casserole dish with cooking spray; set aside.
• Cook macaroni in salted water as directed on package; set aside.
• Melt butter in a medium saucepan over medium-low heat.
• Slowly add flour, stirring constantly; cook for about 3 minutes.
• Slowly whisk in milk to thoroughly incorporate flour mixture.
• Stir in onion, paprika and bay leaf.
• Simmer for 15 minutes, stirring frequently; remove from heat.
• Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses.
• Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes.
• Let stand for about 5 to 10 minutes before slicing into 9 pieces.
• Yields 1 piece per serving.

Steps:

• Cook the macaroni according to the package directions; drain and return to the pot.
• Add the milk, cheddar, Monterey Jack, American, and mozzarella cheeses and pepper.
• Cook over low heat, stirring constantly, until the cheeses melt, about 5 minutes.

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with cooking spray; set aside.
• 2. In a medium saucepan, melt the margarine. While whisking, add the flour, salt, and dry mustard to the margarine. Add the milk and whisk constantly until the sauce thickens a little. Do not boil the milk. Add 1 1/2 cups of the cheese and continue to cook until melted, stirring constantly. Remove from the heat.
• 3. Meanwhile, cook the macaroni as directed on the package; drain well, but do not rinse.
• 4. Toss the macaroni with the cheese sauce, coating well; transfer to the prepared casserole dish and top with the remaining 1/2 cup cheese.
• 5. Toast the slice of bread until it is lightly browned and thoroughly dry. Crumble into bread crumbs. Toss the crumbs with the paprika, then sprinkle over the top of the casserole.
• 6. Bake for 20 to 25 minutes, until heated through, bubbly; and nicely browned.

Steps:

• 1. Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes
• 2. While the noodles are cooking cube the cheese
• 3. When the noodles are done drain them and....http://www.free-ww-recipes.com/mexican-mac-cheese.html

Steps:

• Cook the pasta in boiling, salted water as per package directions; drain and return to the pot.
• Stir in milk, Jack Cheese, American cheese, mozzarella cheese, pepper and ground mustard.
• Cook over low heat, stirring constantly, until cheese melts, about 5 minutes.
• Serve in individual dishes topped with 1 tablespoon of freshly grated Parmesan-Reggiano per serving.

Steps:

• PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
• Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
• Toss all the shredded cheeses together in a large bowl, set aside.
• Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
• Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
• Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
• Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
• Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
• Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

Steps:

• Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.
• Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.
• Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes.
• Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
• In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion.
• Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
• Remove from heat and whisk in Cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese.
• Pour over cooked, drained pasta and broccoli; toss to mix and coat.
• Transfer to a baking dish and sprinkle top evenly with bread crumb mixture. Bake until bubbly at edges, about 20 to 25 minutes.
• Divide into 8 pieces and serve.
• Yields 1 piece per serving.

Steps:

• Cook pasta according to package directions. Drain.
• While macaroni is cooking, in a large saucepan over medium heat whisk together milk, flour, salt, onion powder and pepper until blended.
• Bring to a boil, stirring occasionally.
• Reduce heat to a simmer, stirring often until thickened (2 to 5 minutes).
• Remove from heat; stir in cheese and Tabasco.
• Toss pasta with sauce.