Stovetop Macaroni and Cheese

Ingredients:

• 2 1/4 cups elbow macaroni
• 1 cup skim milk
• 3/4 cup shredded reduced-fat sharp cheddar cheese
• 3/4 cup shredded reduced-fat Monterey Jack cheese
• 1/3 cup shredded American cheese
• 1/3 cup shredded part-skim mozzarella cheese
• 1/2 tsp ground pepper

Makes 6 Servings

1. Cook the macaroni according to the package directions; drain and return to the pot.
2. Add the milk, cheddar, Monterey Jack, American Cheese, mozzarella and pepper. Cook over low heat, stirring constantly, until hte cheeses melt, about 5 minutes.

WW POINTS VALUE: 7 (generous 1 cup)

Note This recipe appears in the New WW Complete Cookbook. I was super hungry and totaly in the mood for some macaroni and cheese plus I wanted to clean out the fridge. This recipe can be made in about 20 minutes or less. This recipe will work with any shredded cheeses you have in your fridge but be sure that at least one of them is a sharp cheese like cheddar. Sharp cheeses ensure good flavor. Plus, what is macaroni and cheese without cheddar? The pepper also gve this dish an extra kick that anyone will enjoy.