💜 WW Points: 3–4 points per serving (makes 4 servings)
(Exact points depend on your cheese brands.)
When I made this for dinner last night, my niece walked past the kitchen, sniffed the air dramatically, and said,
“Is that… healthy mac and cheese vibes with vegetables?!”
Pretty much. Creamy, smoky, cheesy, and good enough to make everyone think you used way more points than you did.
⭐ Ingredients (lightened)
- 3 cups green beans (fresh or frozen) – 0 points
- 2 slices center-cut bacon, cooked & crumbled – 2 points total
- 2.5 cups mushrooms, sliced – 0
- 1 small onion, diced – 0
- 1 garlic clove, minced – 0
- 1/3 cup light cream cheese (or reduced-fat Neufchâtel) – 3 points
- 1/2 cup chicken stock – 0
- 1/3 cup reduced-fat shredded cheese – 3 points
- Salt & pepper — 0
Optional crunchy topping (≈1 point for the whole pan):
Thin onion slices tossed in 1 tsp coconut flour & sautéed in spray oil
🥘 Instructions (WW style)
- Preheat oven to 400°F / 200°C.
- Boil the green beans in salted water for about 10 minutes, until tender. Drain.
- In a skillet, sauté onion, mushrooms, and garlic until caramelized and golden.
- Season with salt & pepper.
- Pour in the chicken stock and scrape up the browned bits.
- Add the light cream cheese and let it melt into a creamy sauce.
- Combine everything in a casserole dish: beans + mushroom mixture + half the bacon.
- Sprinkle the reduced-fat cheese and remaining bacon on top.
- Bake 10 minutes, until bubbly and golden.
- Optional: Add the lightly fried crispy onions for that classic crunch.
🍽️ Why it’s low-point
- Swapped regular bacon → center-cut
- Regular cream cheese → light
- Full-fat cheese → reduced-fat
- Oil-heavy sautéing → cooking spray
All the cozy casserole vibes… none of the point overload.
