MMMMMM Mac n Cheese

So sorry its been awhile!! I was at my sisters for a few days this week, and then had too much other stuff going on to actually cook!! Tonight though, I have flank steak defrosting in the fridge for dinner.

One of my favorite things to make is macaroni and cheese (maybe its because its one of my favorite things to eat!) My recipe is not the leanest side dish, but its decent….especially if you are craving the fabulousness!! So my recipe comes out to 7 pts for ¾ a cup (which is an great size!!) 2 cups of cheese give you the great flavor you need – experiment with different kids of cheese and spices. Tonight, I am trying it with pepper jack cheese!

Pepper Jack Macaroni and Cheese
Ingredients
1/3 cup light butter (about 6 tbs)
3 tbs flour
1 tsp salt
pinch of pepper
1 tsp paprika
1 tsp garlic powder
3 cups 1% milk (has same pts as nonfat)
2 cups cheese of your choice (I am using ¾ cup pepper jack, 1 ¼ cup velveeta)
1 lb uncooked pasta
Directions
1. Get water boiling and cook, drain the pasta while making the sauce.
2. Over medium heat, melt the butter (do not let it brown or boil)
3. Sprinkle the flour over the butter and quickly whisk into a smooth paste
4. Add the spices and stir
5. Slowly add the milk, 1 cup at a time whisking until well combined with the butter/four
6. Let the sauce come to a slight boil, stirring continuously
7. Once it has thickened to your liking (it will get thicker once the cheese is added!), turn the heat as low as you can and slowly blend in the cheese.
8. Turn off the heat and stir in the pasta, coating completely.
9. You can refrigerate or freeze in portions. To reheat, place the desired amount in a saucepan on med-low and cover. Stir occasionally. You may want to add a little milk to restore the creaminess.