Weight Watchers Four Cheese Macaroni and Cheese

This version of macaroni and cheese uses four different cheeses for maximum flavor. It’s a hearty serving—well worth the indulgence. This is 7 points per serving.

• Ready In: 1 hr 8 mins
• Serves: 9

Ingredients

•  cooking spray
• 1⁄8 teaspoon table salt (or to taste, for cooking pasta)
• 12  ounces  uncooked macaroni
• 1  tablespoon unsalted butter
• 1  tablespoon all-purpose flour
• 2 1⁄2 cups 1% low-fat milk
• 2  cups onions, finely chopped
• 1⁄2 teaspoon paprika
• 2  bay leaves
• 1⁄4 cup blue cheese, crumbled
• 5  ounces cheddar cheese (extra-sharp suggested) or 5  ounces colby cheese, shredded (extra-sharp suggested)
• 3  ounces low-fat cheddar cheese, shredded
• 3⁄4 teaspoon black pepper, freshly ground (or to taste)
• 3⁄4 teaspoon table salt, to taste
• 2  ounces parmesan cheese, finely grated (Parmigiano Reggiano suggested)

Directions

1. Preheat oven to 350ºF.
2. Coat a 3-quart casserole dish with cooking spray; set aside.
3. Cook macaroni in salted water as directed on package; set aside.
4. Melt butter in a medium saucepan over medium-low heat.
5. Slowly add flour, stirring constantly; cook for about 3 minutes.
6. Slowly whisk in milk to thoroughly incorporate flour mixture.
7. Stir in onion, paprika and bay leaf.
8. Simmer for 15 minutes, stirring frequently; remove from heat.
9. Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses.
10. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes.
11. Let stand for about 5 to 10 minutes before slicing into 9 pieces.
12. Yields 1 piece per serving.