An American classic that hits the waistline and hips pretty hard! My version softens the blow of cheese by mixing in non-fat cream cheese and Parmesan.
If you’re gfree, substitute the whole wheat pasta with quinoa or corn pasta.
- 1 pound whole grain pasta, such as brown rice, whole wheat, or quinoa
- 1 tablespoons olive oil
- 2 cloves are garlic, minced
- 1 tablespoon flour
- 2 cups skim milk
- 8 ounce shredded 2% cheddar (about 2 cups)
- 1/4 cup low-fat goat cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
- 2 6-ounce chicken breasts, cooked, cubed
- Fill a large stockpot with water and bring to a boil. Cook the pasta according to the package instructions. Drain and set aside. Heat a large skillet with the olive oil over medium heat. When the oil is hot, add the garlic and cook 1 to 2 minutes, stirring often until the garlic is golden. Add the flour, reduce the heat to medium. Cook 1 to 2 minutes stirring constantly until mixture resembles a thick paste.
- Whisk in the milk and cook 3 to 4 minutes until the mixture begins to thicken. Stir in both cheeses, salt, garlic powder, paprika, and pepper. Mix until cheese is smooth and melted. Stir in the macaroni and chicken. Serve immediately.
Nutritional Stats Per Serving (2 cups): 440 calories, 28 g protein, 43 g carbohydrates, 15 g fat (7 g saturated), 58 mg cholesterol, 8 g fiber, 436 mg sodium.
Weight Watchers® Points Plus: 10