Four Cheese Macaroni and Cheese

Ingredients:

Nonstick cooking spray
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked whole grain macaroni
1 tbsp light butter
1 tbsp wondra flour
2 1/2 cups low-fat milk
2 cups onion, finely chopped
1/2 tsp paprika
2 bay leaf
1/4 cup reduced fat blue cheese, crumbled
5 oz low fat mexican blend cheese, shredded
3 oz low-fat cheddar cheese, shredded
3/4 tsp black pepper, freshly ground, or to taste
3/4 tsp table salt, to taste
2 oz Parmigiano Reggiano Parmesan cheese, finely grated

Directions:

Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.

Cook macaroni in salted water as directed on package, drain, 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.

Servings - 9 servings
Per serving = 1square = POINTS® value 5*
266calories/6.87gfat/4.6gfiber

ENJOY!!

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or
approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc.,
the owner of the POINTS® registered trademark.

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