Easy macaroni and cheese
12 oz, elbow macaroni or other small shape (about 3 cups)
WW Reduced fat shredded Mexican style blend cheese
⅛ tsp, for pasta cooking water
Fat free skim milk
Hot pepper sauce
⅛ 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.