Monday, February 06, 2006
Point Count: Mac & Cheese
The fantastic Debbie posted this recipe on her blog, and I just had to see how many points it would be. Because Mac & Cheese? Yum.
Best Mac & Cheese Ever
From the Osterizer recipe booklet, courtesy of Debbie's mom
Serves 4
2 T soft butter or margarine, plus more for topping - 6 pt. plus any additional
2 T flour - 1 pt.
½ t salt - 0 pt.
1/8 t pepper - 0 pt.
½ t mustard powder (optional, this gives it a little bite) - 0 pt.
2 cups hot 1% milk (take it off the heat just before it boils) - 4 pt.
1 ½ cups diced cheddar cheese - 12 pt. (I would probably use 2% cheese)
12 oz elbow macaroni, cooked al dente - 24 pt.
½ cup fresh bread crumbs - 4 pt.
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and set aside.
Put butter or marg, flour, salt, pepper, and hot milk into blender container. Press low button, then high for 40 seconds. After 20 seconds, gradually add cheese. Mix with macaroni, and empty all into the prepared baking dish. Sprinkle with bread crumbs and dot with additional butter or margarine. Bake for 30 minutes, until bread crumbs are nicely browned and cheese sauce is bubbling.
61 points total, not including any extra butter. Now.... how can I lower the points in this? Something to think about.
My ideas:
*Use Barilla PLUS, 18 pt. for 12 oz pasta
*Use skim milk, or water/stock for the 1% milk
*Eliminate butter since it's put in the blender anyway
Anyone have any suggestions?
Best Mac & Cheese Ever
From the Osterizer recipe booklet, courtesy of Debbie's mom
Serves 4
2 T soft butter or margarine, plus more for topping - 6 pt. plus any additional
2 T flour - 1 pt.
½ t salt - 0 pt.
1/8 t pepper - 0 pt.
½ t mustard powder (optional, this gives it a little bite) - 0 pt.
2 cups hot 1% milk (take it off the heat just before it boils) - 4 pt.
1 ½ cups diced cheddar cheese - 12 pt. (I would probably use 2% cheese)
12 oz elbow macaroni, cooked al dente - 24 pt.
½ cup fresh bread crumbs - 4 pt.
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and set aside.
Put butter or marg, flour, salt, pepper, and hot milk into blender container. Press low button, then high for 40 seconds. After 20 seconds, gradually add cheese. Mix with macaroni, and empty all into the prepared baking dish. Sprinkle with bread crumbs and dot with additional butter or margarine. Bake for 30 minutes, until bread crumbs are nicely browned and cheese sauce is bubbling.
61 points total, not including any extra butter. Now.... how can I lower the points in this? Something to think about.
My ideas:
*Use Barilla PLUS, 18 pt. for 12 oz pasta
*Use skim milk, or water/stock for the 1% milk
*Eliminate butter since it's put in the blender anyway
Anyone have any suggestions?
