There’s something quite wonderful about homemade mac ‘n cheese that makes it beat boxed mac ‘n cheese every single time. Maybe it’s the special blend of cheeses that you see melting together in front of your eyes instead of that orange powder that magically turns into a cheese product. Maybe it’s the beautiful crust of browned carby goodness on top. Whatever it is, it’s real and it’s real good. What’s NOT good is the massive amount of points that come along with such a great cheesy dish!
This is my very first attempt at homemade mac and cheese and I must say, it’s quite good. It’s a softer, white cheese based mac n cheese, but it’s got a bit of a kick! What food that I make does NOT have a kick? Seriously. You’d think my fridge would be crumpled on the floor with all the kicks I give to the food in it 😉 I used whole wheat noodles and low-fat cheeses to lower the points and make it a bit healthier. So, here’s my recipe for you to enjoy. I hope my kicks don’t knock you off your feet!
Angela’s Baked Mac ‘n Cheese
Servings: 6 (1 cup each)
PointsPlus Per Serving: 10
- 3/4 cup Sargento RF Mexican blend shredded cheese, 7 PP
- 1/8 cup Sargento RF Italian blend shredded cheese, 1 PP
- 3 slices RF sharp cheddar cheese slices, 4 PP
- 6 oz Velveeta pepper jack cheese, 7 PP
- 2 oz grated parmesan cheese, 3 PP
- 2 oz grated romano cheese, 3 PP
- 2 1/2 cups dry whole wheat organic rigatoni, 13 PP
- 1 1/2 cups dry whole wheat organic rotelle/spirals, 7 PP
- 1/3 cups all-purpose flour, 3 PP
- 2 1/2 cups low-fat milk, 7 PP
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/3 cup breadcrumbs, 3 PP
- 1 tbsp land-o-lakes light butter with canola oil, 1 PP
1. Cook macaroni according to package directions, omitting salt.
2. Preheat oven to 375.
3. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove cheese mixture from hea; stir in cooked macaroni and salt.
4. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine bread crumbs with butter; stir until well blended. Sprinkle over macaroni mixture. Bake at 375 for 30 minutes or until bubbly.
You can use your own blend of cheeses if you want to use up what is in your fridge. Just make sure you have a nice blend! That’s what I did. The recipe I based this off of used a lot more cheddar and processed cheese. Just make sure to count the points! And, of course, the bread crumbs on top are optional. I baked this in a casserole dish with the lid on, so the bread crumbs didn’t actually get browned and crunchy, so I’d recommend doing this in a bigger glass or ceramic dish.