Photo of Stove-top macaroni and cheese by WW

Stove-top macaroni and cheese

5 - 8
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
You can make everyone’s mac and cheese dreams come true with this 20-minute recipe. It uses whole-wheat pasta for a nutrition boost as well as a blend of reduced-fat Mexican-style cheese and cream cheese to give this dish the necessary cheesiness it requires while keeping the nutrition in check. Browning the flour in the butter and pasta water mixture deepens the flavor of the sauce, adding richness without fat. The starch in the pasta water helps the sauce cling to the shells. Feel free to use any short pasta shape that you like. Sprinkle with a little bit more Mexican-style cheese, if you like, for one last dose of cheesiness before digging in.


Uncooked whole wheat pasta

1 cup(s), shells

WW Reduced fat shredded Mexican style blend cheese

¼ cup(s)

WW Reduced-fat whipped cream cheese spread

2 Tbsp

Unsalted butter

1 tsp

All-purpose flour

1 Tbsp

Skim milk

¾ cup(s)

Table salt

¼ tsp

Black pepper



  1. Cook pasta according to package directions, reserving 1/4 cup hot pasta water prior to draining. Set aside pasta to cool.
  2. Heat reserved water and butter in a small pot over medium heat. As butter melts, stir in flour and whisk until fully incorporated and a light brown color, about 3 minutes. Whisk in milk and cheese continuously until melted.
  3. Add pasta to the cheese sauce and stir over low heat until pasta is coated. Remove from heat and let thicken for about 5 minutes before serving.