WW Macaroni and Cheese Casserole

weight watchers macaroni and cheese casserol

Comfort Food Without the Calories

This WW macaroni and cheese casserole is a great spin on traditional macaroni and cheese, and one of my favorite Weight Watchers pasta recipes. I made it and served my family. It’s an easy recipe. It’s comfort food without the guilt.

It’s perfect for those cheese cravings or any pasta lover.

I actually held my breath as my husband is an extremely picky eater and in the past, if I’ve tried to sneak in something reduced in fat, he’s called me on it. This time…he said nothing and helped himself to two man-sized portions! It’s now one of our favorite weeknight dinners.

The creamy cheese sauce uses a base of soup and mayonnaise as part of the cheese mixture.

Try adding broccoli florets or garnish with green onions for a delicious new twist. Broccoli and green onions are zero points.

If you’re part of the Weight Watchers Program and your counting points this recipe was POINTS® Value: 18 Now POINTS® Value 7.

Everyone’s favorite comfort food lightened up. This version is rich and creamy but with a fraction of the calories and fat.

ww macaroni and cheese

 

Weight Watchers Macaroni and Cheese Casserole

Servings: 6

Preparation Time: 15 min

Cooking Time: 25 min

Level of Difficulty: Easy

Ingredients

  • 1 spray nonstick cooking spray
  • 8 oz uncooked macaroni, elbow (whole wheat pasta is recommended)
  • 1 can (10 3/4 oz) Campbell’s 98% Fat-Free Cream Of Celery Soup, or Chicken Soup, or another brand
  • 1 cup fat-free mayonnaise
  • 8 oz shredded low-fat Weight Watchers Cheese (cheddar or colby cheese)
  • 1/2 medium sweet red pepper(s), chopped
  • 6 oz canned pimento, chopped
  • 4 oz whole-wheat crackers, smashed into crumbs
  • Salt and black pepper to taste

How to Make Weight Watchers Macaroni and Cheese

  1. Preheat oven to 400ºF. Coat a 9 X 9-inch baking dish or shallow 2-quart baking dish with nonstick cooking spray.
  2. Cook pasta in a large pot of boiling water, over medium high heat, until al dente (just tender), about 7 minutes; drain pasta and transfer to a large bowl.
  3. To the pasta, in the same pot, add soup, mayonnaise, cheese, pepper, and pimentos; use a wire whisk to stir until cheese melts and ingredients are mixed well.
  4. Transfer mixture to a prepared baking dish and sprinkle top with cracker crumb mixture.
  5. Bake, uncovered until top is golden, and sauce bubbles about 20 to 25 minutes. Slice into 6 pieces and serve.

Get ready for those taste buds to explode!

The macaroni and cheese can also be baked in size individual ovenproof baking cups. The baking time will be about 20 minutes.

Add-Ins (You’ll need to recalculate your points)

1 pound extra-lean ground beef or turkey sausage

1 teaspoon dry mustard powder

3 Tablespoons of parmesan cheese

½ cup onions, diced

1/2 cup bell pepper, chopped

1/2 teaspoon onion powder

10 oz, small florets (about 2 1/2 cups)

12 oz, Gemelli

or other twisted pasta (about 2 1/2 cups)

Substitute shredded cheese for small curd cottage cheese

You might also love this Weight Watchers Vegetable Soup Recipe.

weight watchers macaroni and cheese casserol

WW Macaroni and Cheese Casserole

Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This WW macaroni and cheese casserole is a great spin on traditional macaroni and cheese. It's Comfort Food without the Guilt.

Ingredients

  • 1 spray nonstick cooking spray
  • 8 oz uncooked macaroni, elbow (whole wheat pasta is recommended)
  • 1 can (10 3/4 oz) Campbell's 98% Fat-Free Cream Of Celery Soup, or Chicken Soup, or another brand
  • 1 cup fat-free mayonnaise
  • 8 oz shredded low-fat Weight Watchers Cheese (cheddar or colby cheese)
  • 1/2 medium sweet red pepper(s), chopped
  • 6 oz canned pimento, chopped
  • 4 oz whole-wheat crackers, mashed into crumbs
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400ºF. Coat a 9 X 9-inch baking dish or shallow 2-quart baking dish with nonstick cooking spray.
  2. Cook pasta in a large pot of boiling water, over medium high heat, until al dente (just tender), about 7 minutes; drain pasta and transfer to a large bowl.
  3. To the pasta, in the same pot, add soup, mayonnaise, cheese, pepper, and pimentos; use a wire whisk to stir until cheese melts and ingredients are mixed well.
  4. Transfer mixture to a prepared baking dish and sprinkle top with cracker crumb mixture.
  5. Bake, uncovered until top is golden, and sauce bubbles about 20 to 25 minutes. Slice into 6 pieces and serve.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 1229mgCarbohydrates: 50gFiber: 7gSugar: 8gProtein: 19g

Nutritional Information may not be accurate.

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