be happy for this moment.

Cheese - milk's leap toward immortality.
Clifton Paul Fadiman

I'm back on the Weight Watchers bandwagon (again) because, really, I need help! I have lots of happy-I'm-in-love pounds that need to go away pronto.

I'm continuing with swimming which is really going well. I think I've finally found an exercise routine with it that I can stick with. I just cannot do the gym thing so it's nice to get moving in a way I enjoy.

Whenever I'm watching what I'm eating, that means Nick is too because I do all of the grocery shopping and cooking. So of course, I lose 8 pounds and he loses 20! Lame.

Last night for dinner I made this great macaroni and cheese recipe with a side of steamed sugar snap peas (you have to have peas with mac 'n cheese!). It passed the husband test so I hope you enjoy it too!

Motz's Macaroni and Cheese

Ingredients:

• 2 cups elbow macaroni (regular or whole wheat)
• 2 Tb reduced-fat butter or margarine
• 1 Tb flour
• 2 cups skim milk
• ½ lb (2 cups or 8 oz) shredded 2% Sharp Cheddar
  
• ½ of a small onion, grated or finely chopped
• 1 tsp salt
• 1/3 cup breadcrumbs

Cook macaroni, drain, and set aside.

Melt butter or margarine in saucepan. Add onion, flour and then milk. Add salt. Heat on medium-high while stirring constantly. When mixture is at a rolling boil, add ¾ of the cheese. (save the other ¼ for the top.) Add the cheese a little bit at a time so it melts nice and soft. Also be sure to keep mixture at rolling boil while adding cheese or it may not melt correctly.

Put macaroni in large bowl or casserole dish (I used a square Le Creuset casserole dish). Pour cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400º oven for 35-40 minutes.

Yields: 8 servings (5 Weight Watchers points per serving)

Serving size = Approximately 3/4 cup