Crunchy-Top Mac-and-Cheese
Serves: 4
Source: Weight Watchers The SmartPoints Cookbook
Ingredients:
1 tsp olive oil
1/3 cup panko bread crumbs
1 (20 ounce) package peeled and cut up butternut squash
3/4 cup vegetable broth
1 cup shredded reduced-fat sharp cheddar cheese
2 tablespoons grated pecorino
2 tablespoons light cream cheese (Neufchatel)
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/4 cups (4 ounces) mini pasta shells
2 cups small cauliflower florets
Instructions:
Preheat oven to 400 degrees. Spray 8-inch square baking dish woth nonstick spray. Bring large saucepan of salted water to boil.
Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside.
Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes.
Meanwhile, combine broth, Cheddar, pecorino, cream cheese, mustard, salt, and cayenne in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.)
Bring water back to boil. Cook pasta half the time directed on package; add cauliflower during last minute of cooking time. Drain; return to pot. Stir in puree and toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture and spray with nonstick spray. Bake until top is golden and casserole is bubbling, about 25 minutes.
Serving Size (about 1 1/4 cups)
WW SmartPoints: 8 (Blue) 8 (Green) 8 (Purple)
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Serves: 4
Source: Weight Watchers The SmartPoints Cookbook
Ingredients:
1 tsp olive oil
1/3 cup panko bread crumbs
1 (20 ounce) package peeled and cut up butternut squash
3/4 cup vegetable broth
1 cup shredded reduced-fat sharp cheddar cheese
2 tablespoons grated pecorino
2 tablespoons light cream cheese (Neufchatel)
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/4 cups (4 ounces) mini pasta shells
2 cups small cauliflower florets
Instructions:
Preheat oven to 400 degrees. Spray 8-inch square baking dish woth nonstick spray. Bring large saucepan of salted water to boil.
Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside.
Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes.
Meanwhile, combine broth, Cheddar, pecorino, cream cheese, mustard, salt, and cayenne in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.)
Bring water back to boil. Cook pasta half the time directed on package; add cauliflower during last minute of cooking time. Drain; return to pot. Stir in puree and toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture and spray with nonstick spray. Bake until top is golden and casserole is bubbling, about 25 minutes.
Serving Size (about 1 1/4 cups)
WW SmartPoints: 8 (Blue) 8 (Green) 8 (Purple)
_._,_._,_
