Photo of Easy macaroni and cheese by WW

Easy macaroni and cheese

Total Time
15 min
5 min
10 min
Irresistible, creamy and so easy to make, this quick, stovetop version of mac-and-cheese is destined to become a family favorite. It's a satisfying side dish for most any sort of protein—pork, beef, chicken, or fish—and is a hearty vegetarian main course when served with a mixed green salad. This recipe beats any boxed kit with powdered cheese sauce mix or shelf-stable squeezable cheese. It all starts with a classic creamy white sauce that gets seasoned before sharp shredded cheese is whisked in until melted and incorporated. For pronounced spiciness, add red pepper flakes and freshly ground black pepper to the white sauce with the salt and onion powder in Step 2 to boost the heat level.


Uncooked pasta

12 oz, elbow macaroni or other small shape (about 3 cups)

WW Reduced fat shredded Mexican style blend cheese

1 cup(s)

Table salt

tsp, for pasta cooking water

Fat free skim milk

2 cup(s)

All-purpose flour

¼ cup(s)

Table salt

¾ tsp

Onion powder

¾ tsp

Hot pepper sauce

tsp, or more to taste


  1. Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
  2. Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.