Weight Watchers Four Cheese Macaroni And Cheese - cooking recipe

Ingredients

cooking spray
1/8 teaspoon table salt (or to taste, for cooking pasta)
12 ounces uncooked macaroni
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 1/2 cups 1% low-fat milk
2 cups onions, finely chopped
1/2 teaspoon paprika
2 bay leaves
1/4 cup blue cheese, crumbled
5 ounces cheddar cheese (extra-sharp suggested) or 5 ounces colby cheese, shredded (extra-sharp suggested)
3 ounces low-fat cheddar cheese, shredded
3/4 teaspoon black pepper, freshly ground (or to taste)
3/4 teaspoon table salt, to taste
2 ounces parmesan cheese, finely grated (Parmigiano Reggiano suggested)

Preparation

Preheat oven to 350\u00b0F.
Coat a 3-quart casserole dish with cooking spray; set aside.
Cook macaroni in salted water as directed on package; set aside.
Melt butter in a medium saucepan over medium-low heat.
Slowly add flour, stirring constantly; cook for about 3 minutes.
Slowly whisk in milk to thoroughly incorporate flour mixture.
Stir in onion, paprika and bay leaf.
Simmer for 15 minutes, stirring frequently; remove from heat.
Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses.
Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes.
Let stand for about 5 to 10 minutes before slicing into 9 pieces.
Yields 1 piece per serving.