This sounded incredible when I picked up the recipe card. My husband and son love mac & cheese. This felt like it was going to be a slam dunk. And it was alright, but I think there are some adaptations I’d make next time around– more cheese of a different kind, less potato, and maybe some other veggies with a bit more flavor… like zucchini or broccoli. But here I give it to you unaltered from how I originally prepared it and encourage you to make it per the instructors or try your own fixes. Let me know how it goes!
Adapted from WimpyVegetarian.com
1 Tb butter
2 c shredded sharp cheddar cheese
1 c uncooked large elbow macaroni
2 1/4 c milk
1/2 c baking mix (Bisquick)
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/8 tsp cayenne pepper
1/4 c shredded Parmesan cheese
1 c potato, shredded
1. Heat oven to 400 degrees and coat a 10 inch pie dish with butter. Place on baking sheet.
2. Mix together the cheese and macaroni in the pie dish. Thoroughly mix the remaining ingredients in a medium bowl and pour over the macaroni and cheese. Push down any macaroni to make sure it is entirely covered with liquid.
3. Bake for 40-50 minutes until the top is puffy and the macaroni are completely cooked. A knife inserted into the pie should come out clean.
4. Allow the pie to cool for 15 minutes before slicing and serving.
Weight Watchers Points = 10