Skinny Mini Mac ‘N’ Cheese Gratins with Crispy Panko Topping

5 min
25 min
Cheese, pasta, what’s not to love? Let Skinny Pasta Fettuccine serve as the base for your all-time favorite comfort food. With hot Cayenne pepper, strong Dijon mustard, crunchy panko and a dusting of Parmesan, it’s not your kids’ mac n’ cheese.


Skinny Pasta Konjac noodles, fettuccine shape (WW endorsed)

1 bag(s)

regular butter

1 tsp

uncooked onion(s)

cup(s), chopped, minced

kosher salt

½ tsp

all-purpose flour

1 Tbsp

skim milk


Dijon mustard

¼ tsp

cayenne pepper

1 pinch

Weight Watchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

panko breadcrumbs

1 Tbsp, seasoned

grated Parmesan cheese

1 tsp

cooking spray

5 spray(s)


  1. Preheat oven to 375 degrees and coat two small ramekins with cooking spray.
  2. Melt butter in a small saucepan over medium heat.
  3. Add onion and salt and cook for 5-10 minutes, stirring frequently, or until soft.
  4. Stir in flour and cook for 30 seconds.
  5. Whisk in milk and cook for 2-3 minutes or until thick.
  6. Stir in Dijon, cayenne, and shredded cheddar stir until cheddar melts.
  7. Stir in Skinny Pasta and divide into prepared ramekins.
  8. Toss together panko and Parmesan and sprinkle on top. Bake for 5-10 minutes until browned and bubbly.


Serves 2, 1/2 cup servings

A happier, healthier you starts here