Skinny Mac & Cheese

Skinny Mac & Cheese

Ingredients

• 1 box Eating Right(Safeway brand) Veggie Pasta Plus Twisted Elbows
• 1 1/4 cups skim milk
• 1 carton (6.5 ounces) light garlic and herb spreadable cheese (such as Alouette)
• 6 ounces fat free cheddar cheese, shredded
• 2 oz fat free cream cheese
• 1/4 cup bread crumbs
• cooking spray

Directions
1. Preheat oven to 350 degrees.
    In a large pot cook macaroni according to package directions; drain and return to the pot.
2. In the meantime, in a medium saucepan combine skim milk, spreadable cheese, cheddar cheese, and cream cheese.   Cook and stir over medium-low heat until cheese is melted. Add cheese sauce to the cooked macaroni and  stir until well combined. Transfer to a 9x13 casserole dish that has been coated with cooking spray. Sprinkle with the bread crumbs. Coat the top of the crumbs with cooking spray.
3. Bake, uncovered, for 15 minutes or until just heated through and top is lightly browned.

This turned out pretty good.  The hubs loved it as well.  Using the Eating Right Veggie Pasta really brought the recipe down in points.

8 Servings at 7 points+ a serving.

Elbow Macaroni Bake

The original recipe that I doctored was a Ziti Bake, however I didn't have any Ziti and the only thing remotely similar in my pantry was elbow macaroni.  So while the name doesn't sound fancy, it's basically the same thing.
The best thing about this recipe is how stinking easy it is.  You don't even have to boil the pasta!  Just throw everything together and bake!  And it comes out fantastic!




Ingredients:

• 26 ounces spaghetti sauce (I used a jar of Mezzetta Napa Valley Bistro - Homemade-Style)
• 16 ounces fat free sour cream
• 14 ounces vegetable broth
• 1 cup fat free mozzarella cheese , shredded
• 1 cup Parmesan cheese , shredded
• 16 ounces elbow macaroni

Directions:

1. Preheat over to 400°F.
2. In a large mixing bowl combine spaghetti sauce with sour cream. Stir in broth.
3. Add 1/2 cup Mozzarella and 1/2 cup Parmesan cheese.
4. Stir in pasta and blend well.
   
5. Pour out into 9x13-inch baking dish, cover with foil, and bake for one hour.
6. After one hour, take out baking dish, uncover (carefully—very hot steam), and sprinkle with remaining cheeses.
7. Return dish to oven without cover and bake 5 more minutes, or until cheese is melted.

This makes 9 servings at 9 points+ per serving.