Easy Macaroni and Cheese
- Total Time
This quick, stovetop version of mac and cheese is destined to become a family favorite. It's creamy and satisfying — so easy to make.
uncooked pasta12 oz, elbow macaroni or other small shape (about 3 cups)
table salt⅛ tsp, for pasta cooking water
fat free skim milk2 cup(s)
all-purpose flour¼ cup(s)
table salt¾ tsp
onion powder¾ tsp
WeightWatchers Reduced Fat Mexican style blend shredded cheese1 cup(s), sharp-variety
hot pepper sauce⅛ tsp, or more to taste
- Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
- 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.