per serving: 672 calories; 25 grams protein; 34 grams total fat; 3 grams fiber; 21 grams saturated fat; 6 grams carbohydrates; 94 mgs cholesterol; 507 mg sodium, 11 WW points plus

Vegetarian

Curried Macaroni and Cheese

Ingredients

10 ounces elbow macaroni

2 tablespoons cornstarch

2 teaspoons dry mustard divided

2 teaspoons curry powder divided

2 cups whole milk

6 tablespoons butter divided

2 cups shredded sharp cheddar cheese

coarse salt and freshly ground pepper, to taste

cooking spray

1 cup breadcrumbs

Instructions

Preheat oven to 350 degrees.
[1]
Bring a large pot of salted water to a boil. Cook macaroni until cooked through but still firm to the bite. Drain and return to pot.
[2]
While pasta cooks, combine corn starch, half the dry mustard and half the curry powder in a large saucepan. Turn heat to medium high and whisk in milk. Add half the butter and cook and stir until sauce thickens and boils, about 1-2 minutes.
[3]
Reduce heat to low and add cheese; stir until melted and combined. Mix in pasta, season with salt and pepper to taste, and transfer to a baking dish coated with cooking spray.
[4]
Melt remaining butter in a small saucepan over low heat. Add remaining dry mustard and curry powder; add breadcrumbs and stir to combine.
[5]
Sprinkle breadcrumbs over macaroni mixture. Bake until golden brown and bubbly, about 20 minutes

Apple Grape and Butter Lettuce Salad

Ingredients

2 Fuji apples cored and thinly sliced

1 head Boston (butter) lettuce torn

2 cups green grapes halved

1/4 cup prepared ranch dressing

Instructions


[1]
In a salad bowl, mix together the apples, lettuce and grapes. Toss with enough dressing to coat. Serve on individual salad plates.