South Jersey Nesties
Dear Community,

Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.

If you have questions about this, please email help@theknot.com.

Thank you.

Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.

**ASchaefer1**

Would you mind posting the mac and cheese recipe.  I love mac and cheese and am on WW so the one I make is like 10 points a serving.
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Re: **ASchaefer1**

  • 12 oz uncooked macaroni, elbow-type
    1/2 cup(s) fat-free sour cream
    12 oz fat-free evaporated milk
    8 oz low-fat cheddar or colby cheese, shredded
    1 tbsp Dijon mustard
    1/4 tsp table salt
    1/4 tsp black pepper
    1/8 tsp ground nutmeg
    2 tbsp dried bread crumbs
    2 tbsp grated Parmesan cheese

    Preheat oven to 350?F.

    Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg. Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish. Combine bread crumbs and Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

     

    It's only 5 points per cup! Enjoy!

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