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Mac and Cheese that Everyone Loves!

Okay! I love pasta. When I eat macaroni and cheese I want it cheesy and creamy. I don't want to sacrifice favor and comfort for anything. But it would be nice to have big portion and know that I am within my daily points target or even getting some of the good health guidelines.

So when I created this recipe it had to be just darn good! I also didn't want it to taste "healthy" and be fussy to make. This does the trick! And I even used Velveeta (yes it is real and made from milk) which should be quite a plus for my friends at Kraft!

The best part is, when I calculated the points value it was 14 points per serving before and now it is only 6 points!


MACARONI AND CHEESE - the cheesiest!

12 oz whole wheat pasta - I use penne but you can use any kind you prefer
4 T flour
pinch nutmeg
1 qt nonfat milk
1/3 cup dry milk (optional)
½ t each S & P (or to taste)
4 oz Swiss cheese, grated
4 oz Velveeta Light (2%)
10 oz box frozen butternut squash puree, defrosted
2 T Romano (or Parmesan) cheese, grated
  1. Heat oven to 350.
  2. Prepare 2 quart dish (spray with cooking spray).
  3. Cook pasta and set aside. You may want to hold the pasta in a pot of tepid water so it does not clump together.
  4. Make a white sauce. Pour 3 cups of milk into a sauce pan (big enough to hold both the sauce and pasta) over medium heat. In a container with a lid, mix the flour, dry milk and remaining milk. Shake up until it is completely mixed up with no lumps.
  5. When the milk is hot (almost ready to boil) stir in flour mixture (I use a whisk), salt, pepper and nutmeg.
  6. Bring to a boil and allow to thicken to the consistency of heavy cream.
  7. Add cheeses and squash to melt.
  8. Fold in pasta.
  9. Pour into prepared dish.
  10. Top with 1/2 cup bread crumbs mixed with 1 tsp olive oil and 1 tablespoon Romano cheese (optional).
    Bake 40 minutes.

This makes 6 generous portions or will feed 8 - 10 as a side.
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