Mexican Macaroni And Cheese Weight Watchers Recipes

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MEXICAN MAC-N-CHEESE



Mexican Mac-n-Cheese image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
1 cup frozen corn kernels, thawed
1 medium onion, cut into 1/4-inch dice
1 red pepper, seeded, cut into 1/4-inch dice
4 cloves garlic, peeled and minced
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons chile powder
1/2 teaspoon cayenne pepper
1/4 all-purpose flour
4 cups milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1/2 cup scallions, thinly sliced
1 teaspoon freshly ground black pepper
1 pound mini rigatoni, cooked al dente according to package directions
1/2 cup panko breadcrumbs
1/2 cup crumbled cotija cheese, for garnish
1/4 cup cilantro leaves, minced, for garnish
1/4 cup pickled jalapenos, drained, minced, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
  • Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
  • Garnish with the cotija, jalapeno and cilantro. Serve immediately.

MACARONI AND CHEESE



Macaroni and Cheese image

Try our take on a comfort food classic.

Categories     Lunch,Dinner

Time 1h2m

Yield 4 servings

Number Of Ingredients 10

8 oz Uncooked whole wheat elbow macaroni
1 Tbsp Unsalted butter
1 small Uncooked onion(s) chopped
1 Tbsp All-purpose flour
1.5 cup(s) Fat free skim milk
1 cup(s) Weight Watchers Reduced-fat Mexican style shredded cheese
0.5 tsp Table salt
0.25 tsp Dry mustard
0.25 tsp Black pepper
0.25 cup(s) Whole wheat breadcrumbs

Steps:

  • Preheat oven to 350ºF. Spray 9-inch square baking dish with nonstick spray.
  • Cook macaroni according to package directions, omitting salt if desired. Drain.
  • Meanwhile, melt butter in large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add flour and cook, stirring constantly, 1 minute; gradually whisk in milk until smooth. Cook, stirring constantly, until sauce bubbles and thickens, about 4 minutes. Stir in Cheddar, salt, mustard powder, and pepper; cook, stirring, until cheese is melted, about 1 minute longer.
  • Remove saucepan from heat; stir in macaroni. Spoon into prepared baking dish. Sprinkle bread crumbs evenly over macaroni mixture; spray crumbs with nonstick spray. Bake until casserole is bubbly and top is golden, about 30 minutes. Yields 1/4 of baking dish per serving.

Nutrition Facts : Calories 162 kcal

EASY MACARONI AND CHEESE



Easy macaroni and cheese image

Irresistible, creamy and so easy to make, this quick, stovetop version of mac-and-cheese is destined to become a family favorite. It's a satisfying side dish for most any sort of protein-pork, beef, chicken, or fish-and is a hearty vegetarian main course when served with a mixed green salad. This recipe beats any boxed kit with powdered cheese sauce mix or shelf-stable squeezable cheese. It all starts with a classic creamy white sauce that gets seasoned before sharp shredded cheese is whisked in until melted and incorporated. For pronounced spiciness, add red pepper flakes and freshly ground black pepper to the white sauce with the salt and onion powder in Step 2 to boost the heat level.

Categories     Dinner

Time 15m

Yield 6 servings

Number Of Ingredients 8

12 oz Uncooked pasta elbow macaroni or other small shape (about 3 cups)
1 cup(s) WW Reduced fat shredded Mexican style blend cheese
0.125 tsp Table salt for pasta cooking water
2 cup(s) Fat free skim milk
0.25 cup(s) All-purpose flour
0.75 tsp Table salt
0.75 tsp Onion powder
0.125 tsp Hot pepper sauce or more to taste

Steps:

  • Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
  • Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.

Nutrition Facts : Calories 83 kcal

MEXICAN MACARONI AND CHEESE (WEIGHT WATCHERS)



Mexican Macaroni and Cheese (Weight Watchers) image

A little twist to a classic American favorite... Delicious!

Provided by Kevin Anthony

Categories     Pasta Sides

Time 15m

Number Of Ingredients 4

8 oz uncooked elbow macaroni
5 oz light processed cheese (light velveeta)
1 tsp taco seasoning
1/2 c salsa

Steps:

  • 1. Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes
  • 2. While the noodles are cooking cube the cheese
  • 3. When the noodles are done drain them and....http://www.free-ww-recipes.com/mexican-mac-cheese.html

WEIGHT WATCHERS FOUR CHEESE MACARONI AND CHEESE



Weight Watchers Four Cheese Macaroni and Cheese image

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.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 1h8m

Yield 9 serving(s)

Number Of Ingredients 15

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)

Steps:

  • Preheat oven to 350ºF.
  • Coat a 3-quart casserole dish with cooking spray; set aside.
  • Cook macaroni in salted water as directed on package; set aside.
  • Melt butter in a medium saucepan over medium-low heat.
  • Slowly add flour, stirring constantly; cook for about 3 minutes.
  • Slowly whisk in milk to thoroughly incorporate flour mixture.
  • Stir in onion, paprika and bay leaf.
  • Simmer for 15 minutes, stirring frequently; remove from heat.
  • 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.
  • Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes.
  • Let stand for about 5 to 10 minutes before slicing into 9 pieces.
  • Yields 1 piece per serving.

Nutrition Facts : Calories 319.8, Fat 11.3, SaturatedFat 6.9, Cholesterol 33.7, Sodium 563.5, Carbohydrate 36.9, Fiber 1.8, Sugar 5.9, Protein 17.1

STOVE-TOP MACARONI AND CHEESE (WEIGHT WATCHERS)



Stove-Top Macaroni and Cheese (Weight Watchers) image

We enjoyed this easy and delicious macaroni and cheese. If following the Weight Watchers plan it is only 6 pts/serving. When I made it I used whole wheat elbow macaroni and a combination of Kraft 2% sharp cheddar and some Weight Watcher Mexican blend cheese. If you start the cheese sauce while the pasta is cooking everything will be done at the same time --so quick and so easy! Recipe source: www.weightwatchers.com

Provided by ellie_

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces macaroni (see note in description)
2 cups skim milk (I used 1% milk)
1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon onion powder
pepper
1 cup low-fat cheddar cheese (see note in description)
1/8 teaspoon hot sauce (Tabasco sauce)

Steps:

  • Cook pasta according to package directions. Drain.
  • While macaroni is cooking, in a large saucepan over medium heat whisk together milk, flour, salt, onion powder and pepper until blended.
  • Bring to a boil, stirring occasionally.
  • Reduce heat to a simmer, stirring often until thickened (2 to 5 minutes).
  • Remove from heat; stir in cheese and Tabasco.
  • Toss pasta with sauce.

LOW FAT MEXICAN MACARONI AND CHEESE



Low Fat Mexican Macaroni and Cheese image

Found this in a Weight Watcher's cookbook of recipes from the magazine in 2000. This is fast to make and has a nice flavour. Not a zingy dish, but the kids and I enjoyed it. 2/3 of a cup is 3 WW points.

Provided by ladypit

Categories     Mexican

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

8 ounces uncooked elbow macaroni
5 ounces light processed cheese (Light Velveeta)
1 teaspoon taco seasoning
1/2 cup salsa

Steps:

  • Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes.
  • While the noodles are cooking cube the cheese.
  • When the noodles are done drain them and then return to the pan.
  • Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted.
  • When melted, add the salsa and serve.

FOUR CHEESE MACARONI AND CHEESE



Four Cheese Macaroni and Cheese image

Here's a stick-to-your-ribs version of macaroni and cheese that uses four different cheeses for maximum flavour. It's a hearty serving-well worth the indulgence.

Time 1h8m

Yield 9 servings

Number Of Ingredients 15

1 spray(s) Cooking spray
0.125 tsp(s) Table salt or to taste (for cooking pasta)
12 oz Uncooked macaroni
1 tbsp(s) Unsalted butter
1 tbsp(s) All-purpose flour
2.5 cup(s) Low-fat milk
2 cup(s) Uncooked onion(s) finely chopped
0.5 tsp(s) Smoked paprika
2 leaf/leaves Bay leaf
0.25 cup(s) Blue cheese crumbled
5 oz Cheddar or colby cheese shredded (extra-sharp suggested)
3 oz Low-fat shredded cheddar cheese
0.75 pinch Black pepper freshly ground, or to taste
0.75 tsp(s) Table salt to taste
2 oz Parmesan cheese finely grated (Parmigiano Reggiano suggested)

Steps:

  • Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.
  • Cook macaroni in salted water as directed on package; set aside.
  • Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.
  • 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. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

Nutrition Facts : Calories 102 kcal

BAKED MACARONI & CHEESE (WEIGHT WATCHERS)



Baked Macaroni & Cheese (Weight Watchers) image

This recipe is adapted from "America's Most Wanted Recipes: Without The Guilt". This a copycat recipe of Cracker Barrel's Baked Macaroni & Cheese only lightened up. This recipe is Weight Watchers friendly and is 10 WW Points Plus per serving. Serves 10.

Provided by Hope Vaillancourt

Categories     Pasta Sides

Time 40m

Number Of Ingredients 9

2 Tbsp light butter
2 Tbsp all-purpose flour
1 tsp salt
1 tsp dry mustard
2 1/2 c skim milk
2 c shredded low-fat cheddar cheese
8 oz whole wheat elbow macaroni
1 slice sara lee diet wheat bread
1 tsp paprika

Steps:

  • 1. Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with cooking spray; set aside.
  • 2. In a medium saucepan, melt the margarine. While whisking, add the flour, salt, and dry mustard to the margarine. Add the milk and whisk constantly until the sauce thickens a little. Do not boil the milk. Add 1 1/2 cups of the cheese and continue to cook until melted, stirring constantly. Remove from the heat.
  • 3. Meanwhile, cook the macaroni as directed on the package; drain well, but do not rinse.
  • 4. Toss the macaroni with the cheese sauce, coating well; transfer to the prepared casserole dish and top with the remaining 1/2 cup cheese.
  • 5. Toast the slice of bread until it is lightly browned and thoroughly dry. Crumble into bread crumbs. Toss the crumbs with the paprika, then sprinkle over the top of the casserole.
  • 6. Bake for 20 to 25 minutes, until heated through, bubbly; and nicely browned.

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