Macaroni and Cheese (McCarter)

Contributed by

Anne McCarter

Ingredients

• 1 lb. elbow or cellentani macaroni
• 1 can tomato soup
• 1 can cheddar cheese soup
• seasoned salt
• seasoned pepper
• 1 lb. block sharp cheddar cheese
• Italian bread crumbs

Step by step

• Preheat oven to 375°F.
• Begin cooking macaroni.
• While the macaroni cooks, put soups in another pan.
• Season with a generous layer of seasoned salt and seasoned pepper.
• Cut the cheese into small chunks, and add it to the soups.
• Heat the soup, spice and cheese mixture on low, stirring constantly, until the cheddar cheese is melted completely.
• After macaroni is cooked and drained, return it to the pot and add the soup, spice and cheese mixture. Mix well.
• Pour into casserole dish, and cover liberally with Italian bread crumbs.
• Bake 30-45 minutes or until browned.
• Serves 6 as an entreé; 10-12 as a side dish.

Weight Watchers Flex Plan

Using reduced carb pasta and reduced fat cheese, 9 points per dinner serving. With standard ingredients, 13 points per dinner serving.