I’m sorry for the late response to your question, Joan! I know this is too late to be helpful but for anyone else wondering — if you bump this up to high instead of low, you should be able to cut the time approximately in half. You risk burning the edges/bottom a little, but all of the noodles should cook just fine. My other suggestion would be to still cook on low but in a larger crock pot– this will also drastically increase cooking time, but again you’ll definitely have a burnt bottom. For best results, if you have a short commute I would start this at home, turn it off for the commute, and then turn it back on when you got to work to finish cooking. Cooking the night before and then reheating would leave less than tasty results because the mac and cheese would dry out or not heat thoroughly.

Sorry for my slow response! Yes, 3 – 4 means “three to four cups of cheese”. It will depend on personal preference. If you like your mac and cheese to be extra cheesy, opt for the greater amount.

Hi Teresa, Sorry for my slow response! I don’t personally do weight watchers, so I’m uncertain how to calculate that. I would suggest asking at a meeting if there’s a calculation you can do or doing a Google search to see if you can find a calculator. I know they’ve gone through several iterations of the points system, but I’m sure you can find the formula somewhere. The nutritional information for this particular recipe is located just below the recipe.