Photo of Whole wheat macaroni and cheese by WW

Whole wheat macaroni and cheese

Points® value
Total Time
50 min
15 min
35 min
This lightened-up family favourite uses non-fat cheeses and sour cream and boosts its flavour with a hint of Dijon mustard.


Uncooked whole wheat pasta

12 oz, elbow macaroni

Cold-pack American cheese food

4 oz

Low-fat shredded cheddar cheese

4 oz

Fat free evaporated milk

¾ cup(s)

Fat free sour cream

¾ cup(s)

Dijon mustard

1 tbsp(s)

Ground nutmeg

tsp(s), or to taste


  1. Preheat oven to 350ºF. Coat a 4-quart baking dish with cooking spray.
  2. Cook macaroni according to package directions but without using oil; drain and transfer to a large bowl. While macaroni is still hot, stir in American and cheddar cheeses; stir until cheese melts. Add milk, sour cream, mustard and nutmeg; mix well to combine.
  3. Transfer mixture to prepared baking dish and top with grated topping. Bake until top is golden, about 30 to 35 minutes. Yields about 1 1/2 cups per serving.