yummy three-cheese macaroni (rotini) and cheese

Did you grow up eating macaroni and cheese? Maybe Kraft or Velveeta? Me, I grew up eating Annie’s which was shipped to us from New England when we were living places that didn’t carry it. I have since tried making Velveeta and Kraft and I can say without a doubt two things: 1. I prefer Annies to the other options. 2. Eating (and making) Annie’s so frequently has left be virtually inept at making Kraft… A sad reality my fiance realized last week. Oh well so I don’t do well with boxed mixes. I think that should be excused given I can make the real stuff without the box. What do you think? Is that a forgivable oversight?

Here is my recipe for three-cheese macaroni and cheese (adapted from Weight Watchers and Martha Stewart EDF). I am also including a bonus recipe for the leftovers. Seems like it’s a Two-fer Tuesday!

Three-Cheese Macaroni

  • 1 pound whole wheat pasta, short-cut
  • 4 tablespoons butter, room temperature
  • 3 tablespoons flour
  • 4 cups 2% milk, room temperature
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • 4 ounces white cheddar, shredded
  • 4 ounces Monterey Jack, shredded
  • ½ ounce Parmesan cheese, shredded

In a large pot of boiling salted water, cook pasta according to package instructions. Drain.

In pot melt 3 tablespoons butter over medium heat. Whisk in flour and cook, stirring frequently, until mixture is pale golden has a nice nutty smell. This should take about 4 minutes.

Slowly add milk while whisking constantly. Cook, whisking along bottom of the pot until boiling, this took me about 5 minutes. Reduce heat and gently simmer, stirring occasionally until the sauce has thickened, about 8-10 minutes. Remove from heat and add seasonings, butter and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Add pasta to sauce and stir to combine. Will hold in the refrigerator for 5 days.

Yields 8, 1-cup servings, 9 Points Plus per serving.


Skillet Macaroni with Tomato and Bacon

  • 4 cups Three-Cheese Mac & Cheese
  • 14.5 ounces diced tomatoes, 1 can
  • 5 slices bacon
  • ½ medium yellow onion, diced

 Cook bacon until crisp, set aside; dice when cooled.

In a large skillet sauté onion in cooking spray until translucent, about 5 minutes over medium high heat. Add in tomatoes and macaroni & cheese; stir until warmed through and well combined. Sprinkle in bacon and serve warm. Will hold in the refrigerator for 3 days.

Yields 6 servings, 8 points plus per serving.


One Comment on “yummy three-cheese macaroni (rotini) and cheese”

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