Ww Macaroni and Cheese Casserole Ww Points 7
Indulge in the comforting flavors of this WW Macaroni and Cheese Casserole, a lighter yet satisfying take on the classic dish that fits perfectly into your healthy lifestyle at just 7 WW points per serving. Made with whole-wheat elbow macaroni, a creamy cheese sauce blended from low-fat cheddar and non-fat Greek yogurt, and a crunchy, golden panko breadcrumb topping, this recipe strikes the perfect balance of indulgence and nutrition. The addition of Dijon mustard, garlic powder, and onion powder enhances the flavor profile, while the use of unsweetened almond milk keeps it light. Ready in just 45 minutes, this crowd-pleasing casserole is a wholesome and hearty meal that’s perfect for family dinners or your weekly meal prep.
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Recipe Information
Ingredients
- 230 grams Whole-wheat elbow macaroni
- 480 milliliters Unsweetened almond milk
- 170 grams Low-fat shredded cheddar cheese
- 120 grams Plain non-fat Greek yogurt
- 15 grams All-purpose flour
- 15 grams Light butter
- 15 milliliters Dijon mustard
- 2.5 grams Garlic powder
- 2.5 grams Onion powder
- 2.5 grams Salt
- 1.25 grams Black pepper
- 30 grams Panko breadcrumbs
- 1.5 grams Paprika
- 1 unit Cooking spray (non-stick)
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch casserole dish with non-stick cooking spray.
Bring a large pot of salted water to a boil. Cook the whole-wheat macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the light butter over medium heat. Whisk in the flour and cook for about 1 minute to remove the raw taste of the flour.
Gradually whisk in the unsweetened almond milk, stirring constantly to avoid lumps. Cook for 3-5 minutes, or until the mixture thickens slightly.
Reduce the heat to low and stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
Remove the cheese sauce from heat and gently fold in the Greek yogurt until fully incorporated. Add the cooked macaroni to the sauce, stirring to coat evenly.
Transfer the macaroni and cheese mixture into the prepared casserole dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with the paprika. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
Let the casserole cool for 5 minutes before serving. Enjoy your lighter, WW-friendly macaroni and cheese casserole!
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 11.8 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2312 mg | 178% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
