1/5th of recipe (about 1 1/2 cups): 255 calories, 5.5g total fat (3g sat fat), 549mg sodium, 39g carbs, 6.5g fiber, 8.5g sugars, 13.5g protein

Green Plan SmartPoints® value 6*
Blue Plan (Freestyle) SmartPoints® value 6*
Purple Plan SmartPoints® value 4*

Game-changer alert: This is one of our best-ever cheesy macs...

Prep: 15 minutes
Cook: 15 minutes plus 3 - 4 hours or 7 - 8 hours

5 oz. (about 1 1/2 cups) uncooked high-fiber elbow macaroni
4 cups cauliflower florets
3 cups butternut squash cut into 1/2-inch cubes (click for tips)
1 1/2 tsp. chopped garlic
1/2 tsp. chili powder
1/2 tsp. onion powder 
1/2 tsp. each salt and black pepper
1/2 cup fat-free milk
5 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup light sour cream
3 slices Sargento Reduced Fat Medium Cheddar cheese

In a large pot, cook pasta very al dente, for about half the time indicated on the package. Drain well.

In a large bowl, combine cauliflower, squash, garlic, and seasonings. Transfer mixture to a slow cooker. (A 4-qt. slow cooker is best.)

Add cooked pasta and milk to the slow cooker, and gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until squash is tender and pasta is fully cooked.

In a medium microwave-safe bowl, stir cheese wedges until smooth. Add sour cream and cheese slices, breaking the slices into small pieces. Microwave for 40 seconds. Stir well. Microwave for another 40 seconds, or until cheeses have melted.

Stir cheese mixture until smooth and uniform, and add to the contents of the slow cooker. Stir to coat.


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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