Macaroni and cheese is a classic staple in our house. When we went gluten free, and I started Weight Watchers, I originally thought it was something we couldn't eat anymore. However, because there are some amazing gluten-free noodle options, and Weight Watchers assigns 0 PointsPlus to all veggies, we can enjoy veggie loaded macaroni and cheese for dinner!
This is also a good potluck dish. Most people don't think about allergies (or calories!) when it comes to family gatherings. Bringing a gluten-free dish that is also something those on Weight Watchers can eat is a win-win.
Veggie Loaded Mac N Cheese
3 cups cooked gluten-free pasta
1 1/2 cups low fat shredded colby jack*
1 1/2 cup fat free milk
1/2 red bell pepper (0 PP)
1/2 yellow pepper (0 PP)
1/2 green pepper (0 PP)
Optional: 8oz yellow corn (2 PP)
*Watch out for hidden gluten in some shredded cheeses!
This recipe makes 4 servings at 6PP each. If you make 6 smaller servings, they're only 4 PP each.
Cook macaroni al dente. Rinse with cold water so it doesn't get soggy.
Saute veggies together in a large skillet.
Combine with cooked macaroni, fat free milk, and 1 cup cheese.
Spread into casserole dish, cover with remaining 1/2 cup of cheese.
Bake for about 30 minutes at 350 degrees.
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