Easy macaroni and cheese
10
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy
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.
Ingredients
Uncooked pasta
12 oz, elbow macaroni or other small shape (about 3 cups)
Shredded reduced fat Mexican-style cheese blend
1 cup(s)
Table salt
⅛ 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
⅛ tsp, or more to taste
