So my husband is a huge fan of macaroni and cheese. I enjoy it – but I just don’t think it was ever a big deal in our household, most likely because my sister doesn’t like cheese.
She’s a total freak of nature…I know. But I love her, so it works out. Even though I used to try and sneak pieces of cheese in with snacks to see if she could really tell.
Anyways, I made some mac n’ cheese when the husband was just the boyfriend and it was incredible. Most likely because it had lots of butter, heavy cream and like, 4 or 5 different types of cheese in it. So it was good but not so good for us!
So I finally tested out a “grown up” mac and cheese recipe that is good for you! We had it as a side dish, but I’m sure doubled up it would make a great main course! This way though, it’s only 4.5 WW points per serving…and that pretty much rocks.
Feta Macaroni and Cheese (serves 2)
2 oz. enriched or whole wheat elbow noodles (I used Barilla Plus)
1/2 Tbsp. reduced-calorie margarine
1/4 tsp. minced garlic
2 Tbsp. fat-free milk
2 oz. fat-free cream cheese
1/8 tsp. table salt
2 oz. fat-free feta cheese, divided
Preheat oven to 400 degrees.
Bring a medium pot of water to a boil and add pasta. Cook according to directions and set aside.
In a small saucepan, melt margarine and add garlic. Saute for about 1 minute.
Add milk, cream cheese and salt and cook over medium-low heat, whisking until cream cheese begins to melt.
Once cream cheese begins to melt, add half of your feta cheese. Whisk frequently, careful not to bring the mixture to a boil.
When the cheese sauce is smooth, drain your pasta well and add back to the pot you boiled it in. Pour sauce over drained pasta and toss to coat.
Add pasta mixture to a small baking dish and top with remaining feta cheese.
Place in the oven for 5-7 minutes until heated through and topping has melted slightly.
Serve and of course, devour…
Oh and for the record, my sister could always tell when I tried to sneak her cheese – this totally wouldn’t fly…