Macaroni & Cheese9 Weight Watcher Points Plus (for 1 Cup serving)
First I have to start by saying that it has been awhile since I blogged for a few reasons. First, we hosted Easter last weekend and had so many leftovers that we have been eating them all week. This lead to a VERY bad week for me and not much (well any really) healthy cooking. I mean bad like eating chocolate bunnies bad. I finally just threw all the candy out. Second, it is difficult to cook with my youngest daughter on a normal day and she has been sick this week. This is what my kitchen looked like after I made the mac & cheese....
Back to the mac & cheese, this recipe is another Rocco recipe from his cookbook, "Now Eat This". Rocco replaces the normal flour and butter in the cheese sauce with a garlic & onion puree. I wasn't sure how this would work but it was delicious! And this definitely saves on the fat and calories. I pretty much followed the recipe exactly for the first version of the mac & cheese except I used regular cheddar cheese instead of low-fat (that's what I had in the fridge), I used italian bread crumbs instead of panko and I didn't use the parmigiano-reggiano. Click here for the recipe.
Version 2. is just the mac & cheese sans bread crumbs sprinkled with diced pepperoni. This was for my 3 year old daughter who is so picky right now that she doesn't even like mac & cheese. She loves pepperoni so I let her "help" by sprinkling pepperoni on hers. It worked because she ate it and said, "That is good!"
Version 3. was for me. I added a tiny bit of blue cheese on top of the mac & cheese and then topped it with diced tomatoes (from a can) and some bread crumbs. I love, love, loved this. The little bit of blue cheese & tomatoes added so much flavor and made this a more grown-up version of mac & cheese.
Overall I was pleasantly surprised with the dish. It was very good and the whole family enjoyed it. I definitely recommend doing a 1 cup portion in a ramekin so that you don't overdue it. It is very yummy!
Here is the point info:
Version 1 & 3: 9 pp for 1 cup, 4 for 1/2 cup
Well, I have to face the music at my weigh-in tomorrow. I have a feeling that it isn't going to be pretty but it will get me motivated to turn things back around for next week.
Back to the mac & cheese, this recipe is another Rocco recipe from his cookbook, "Now Eat This". Rocco replaces the normal flour and butter in the cheese sauce with a garlic & onion puree. I wasn't sure how this would work but it was delicious! And this definitely saves on the fat and calories. I pretty much followed the recipe exactly for the first version of the mac & cheese except I used regular cheddar cheese instead of low-fat (that's what I had in the fridge), I used italian bread crumbs instead of panko and I didn't use the parmigiano-reggiano. Click here for the recipe.
Version 2. is just the mac & cheese sans bread crumbs sprinkled with diced pepperoni. This was for my 3 year old daughter who is so picky right now that she doesn't even like mac & cheese. She loves pepperoni so I let her "help" by sprinkling pepperoni on hers. It worked because she ate it and said, "That is good!"
Version 3. was for me. I added a tiny bit of blue cheese on top of the mac & cheese and then topped it with diced tomatoes (from a can) and some bread crumbs. I love, love, loved this. The little bit of blue cheese & tomatoes added so much flavor and made this a more grown-up version of mac & cheese.
Overall I was pleasantly surprised with the dish. It was very good and the whole family enjoyed it. I definitely recommend doing a 1 cup portion in a ramekin so that you don't overdue it. It is very yummy!
Here is the point info:
Version 1 & 3: 9 pp for 1 cup, 4 for 1/2 cup
Well, I have to face the music at my weigh-in tomorrow. I have a feeling that it isn't going to be pretty but it will get me motivated to turn things back around for next week.
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