Make Over Mac and Cheese

adapted from Ina Garten


Servings - 6  Serving size - 1/6th of casserole  Pointsplus per svg - 8 points+

Calories - 313.1,  Total Fat - 9.4g,  Carb. - 38.3g,  Protein - 17.8g,  Fiber - 1.2g

8 oz. uncooked pasta ( elbow macaroni, shells, whatever you like)

3 TBS. unsalted butter, divided

2 TBS. all purpose flour

2 cups skim milk

8 oz. reduced fat (2% milkfat) cheese of your choice, shredded ( I like to mix sharp cheddar and American )

1/8 tsp. cayenne pepper

1 tsp. salt

1/4 tsp. pepper

1/4 cup fresh breadcrumbs


1.  Prepare pasta according to package directions, but under cook it by about a minute or two.  Drain and set aside. 

2.  In large pot, melt 2 TBS. butter.  Whisk in the flour and cook while constantly whisking for 1 to 2 minutes.  ( this step is important to allow the flour to cook and get rid of the raw taste )  Heat up the milk in the microwave until warm or heat it up in a small saucepan while whisking flour and butter together.  Slowly add warm milk to flour mixtures, whisking until smooth and thick; about 1 to 3 minutes longer. 

3.  Remove from heat, add in cheese, cayenne, salt, and pepper.  Stir to melt cheese.  Add the pasta into the cheese sauce and mix.  Pour into casserole that has been liberally sprayed with cooking spray.  

4. Melt remaining 1 TBS butter.  Mix in fresh breadcrumbs.  Sprinkle on top.  

5.  Heat oven to 375 degrees F.  Bake casserole for 30 to 35 minutes, until cheese is bubbly and crumbs are brown.