Skinny Spicy Mac and Cheese - Slender Kitchen
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Skinny Spicy Mac and Cheese

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270
Calories 
38g
Carbs 
8g
Fat 
13g
Protein 
8
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

Yesterday all I wanted to eat was Macaroni and Cheese, specifically my favorite Jalapeno mac and cheese from a local restaurant that just closed. Maybe it was knowing I could never have the real thing again or the fact that it was a particularly cold day in LA, whatever the reason there was nothing standing in the way of me and some mac and cheese. After reading lots of weight watchers friendly mac and cheese recipes, I created this recipe adding in poblano chiles for some heat. If you really like it spicy, I would add a jalapeno as well. If you don’t want the heat then replace the chiles with spinach, broccoli, some other veggie, or just leave it out. I made this with some Queso Oaxaca, a Mexican cheese that I had in the house and is delicious, but Monterey jack or pepper jack would work great.

Prep Time

Skinny Spicy Mac and Cheese

13
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 12 oz high fiber shells (like Ronzoni Smart Taste)
  • 2 tbsp butter
  • 1/4 cup flour
  • 1/4 cup diced onion
  • 1 U poblano pepper, diced (or more)
  • 1 cup skim milk
  • 3 cups low sodium chicken broth
  • 2 cups part skim shredded mozzarella (or pepper jack, queso oaxaca, or other cheese)
  • Salt and pepper

Nutritional Facts

Serving Size: 
1 cup (210g)
Amount Per Serving
Calories 270
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
22%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 22mg
7%
Sodium 202mg
9%
Total Carbohydrate 38g
13%
Dietary Fiber 4g
17%
Sugars 3g
Protein 13g

Directions

  1. Preheat your oven to 400 degrees.
  2. Cook the pasta according to package directions, draining when it is just cooked since it will cook further in the oven.
  3. In a medium sauce pan, melt the butter over low heat. Add the flour and using a whisk create a roux where the flour and butter combine and the mixture turns light brown.
  4. Add the onions and poblano peppers and cook for an additional 5 minutes, stirring frequently to make sure it doesn’t burn.
  5. Add the milk and chicken broth and bring to a slow boil on medium heat.
  6. Turn the heat to low and add the cheese. Whisk constantly until the cheese is completely melted into the sauce. Taste and add salt and pepper until it is well seasoned.
  7. Spray a baking dish with cooking spray and add your pasta. Pour the cheese sauce over the pasta and mix together.
  8. Bake in the oven for 15-20 minutes until it is bubbling. Turn the oven up to broil and allow to broil for 2-5 minutes to brown the top.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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