Servings: 4

Weight Watcher Smart Points: 21

Preparation Time: 3 Minutes

Cooking Time: 17 Minutes

Ready In: 20 Minutes


  • ¾ teaspoon dry mustard
  • ½ lb. elbow macaroni (see note below)
  • 2 tbsp. all-purpose flour
  • 1 tbsp. fresh parsley, chopped
  • 1 c. muenster cheese, grated
  • ¼ tsp. onion powder
  • ¼ tsp. paprika
  • 3 tbsp. Parmesan cheese, grated
  • ½ tsp. pepper
  • ½ tsp. salt
  • 1 c. sharp cheddar cheese, grated
  • 2 tbsp. unsalted butter
  • 2 c. whole milk, warmed


  1. Fill a dutch oven or heavy bottom stock pot with water, bring to a boil
  2. Add the pasta and cook according to the package directions
  3. Drain and transfer to a large bowl.In a glass measuring cup heat the 2 c
  4. of milk for 45 seconds on HIGH in the microwave, set aside.Return the pot to low heat, melt the butter, then whisk in the flour
  5. Bring the heat up to medium and cook for 1-2 minutes or until the mixture begins to bubble (but not brown)
  6. Add 1½ c
  7. of the warm whole milk and whisk to combine
  8. Bring the mixture to a boil, it will thicken substantially.Add the salt and spices, continue whisking
  9. Turn the heat down to low and add the three kinds of grated cheese, stirring constantly until it has melted into the sauce
  10. Stir in the remaining ½ c
  11. of milk.Add the cooked pasta and stir to coat
  12. Remove from the heat and garnish with chopped parsley and additional parmesan cheese.

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