Easy Stove Top Mac N Cheese Weight Watchers Recipes

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EASY MACARONI AND CHEESE



Easy macaroni and cheese image

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.

Categories     Dinner

Time 15m

Yield 6 servings

Number Of Ingredients 8

12 oz Uncooked pasta elbow macaroni or other small shape (about 3 cups)
1 cup(s) WW Reduced fat shredded Mexican style blend cheese
0.125 tsp Table salt for pasta cooking water
2 cup(s) Fat free skim milk
0.25 cup(s) All-purpose flour
0.75 tsp Table salt
0.75 tsp Onion powder
0.125 tsp Hot pepper sauce or more to taste

Steps:

  • 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.

Nutrition Facts : Calories 83 kcal

EASY MACARONI AND CHEESE



Easy Macaroni and Cheese image

This quick, stovetop version of mac and cheese is destined to become a family favourite. It's as satisfying and tasty as it is easy to make.

Categories     Dinner,Lunch

Time 15m

Yield 6 servings

Number Of Ingredients 8

12 oz Uncooked pasta elbow macaroni or other small shape (about 3 cups)
0.125 tsp(s) Table salt for pasta cooking water
2 cup(s) Fat free skim milk
0.25 cup(s) All-purpose flour
0.75 tsp(s) Table salt
0.75 tsp(s) Onion powder
1 cup(s) Low-fat shredded cheddar cheese sharp-variety
0.333 tsp(s) Hot pepper sauce or more to taste

Steps:

  • 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.

Nutrition Facts : Calories 78 kcal

STOVE-TOP MACARONI AND CHEESE (WEIGHT WATCHERS)



Stove-Top Macaroni and Cheese (Weight Watchers) image

We enjoyed this easy and delicious macaroni and cheese. If following the Weight Watchers plan it is only 6 pts/serving. When I made it I used whole wheat elbow macaroni and a combination of Kraft 2% sharp cheddar and some Weight Watcher Mexican blend cheese. If you start the cheese sauce while the pasta is cooking everything will be done at the same time --so quick and so easy! Recipe source: www.weightwatchers.com

Provided by ellie_

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces macaroni (see note in description)
2 cups skim milk (I used 1% milk)
1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon onion powder
pepper
1 cup low-fat cheddar cheese (see note in description)
1/8 teaspoon hot sauce (Tabasco sauce)

Steps:

  • Cook pasta according to package directions. Drain.
  • While macaroni is cooking, in a large saucepan over medium heat whisk together milk, flour, salt, onion powder and pepper until blended.
  • Bring to a boil, stirring occasionally.
  • Reduce heat to a simmer, stirring often until thickened (2 to 5 minutes).
  • Remove from heat; stir in cheese and Tabasco.
  • Toss pasta with sauce.

EASY STOVE-TOP MACARONI & CHEESE



Easy Stove-Top Macaroni & Cheese image

Make and share this Easy Stove-Top Macaroni & Cheese recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk, warmed
2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Steps:

  • Cook macaroni according to package directions.
  • In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes stirring constantly to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.
  • Cook and stir until bubbly.
  • Stir in cheese a small amount at a time until fully melted.
  • Drain macaroni; add to cheese sauce; stir to coat.

Nutrition Facts : Calories 590.7, Fat 24.4, SaturatedFat 14.9, Cholesterol 71.3, Sodium 540.1, Carbohydrate 68.7, Fiber 2.8, Sugar 2.4, Protein 23.2

EASY STOVE TOP MAC 'N' CHEESE - WEIGHT WATCHERS



Easy Stove Top Mac 'n' Cheese - Weight Watchers image

Elbow macaroni is traditional but not required; any bite-size pasta shape will do nicely, such as penne, totelle, or bow ties. This recipe is 4 point value. I found this recipe in Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 1/2 ounces elbow macaroni or 4 1/2 ounces other stubby pasta
2 cups vegetable alfredo sauce (Ww Vegetable With Alfredo Sauce)
1 cup cooked cauliflower and broccoli floret (it says and or or)
1/2 cup shredded fat-free cheddar cheese
1 tablespoon dijon-style mustard

Steps:

  • Prepare the macaroni according to package directions; drain and keep warm.
  • Meanwhile, heat the Vegetable Alfredo Sauce in a large saucepan over medium-high heat until smooth and bubbling, about 5 minutes; stir in the vegetable florets and heat through. Remove from the heat and add the cheddar cheese and mustard; stir gently until the cheese melts. Add the cooked pasta and return to the heat. Cook, stirring gently, just until warmed through. Serve at once.

Nutrition Facts : Calories 131.1, Fat 0.6, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 26.3, Fiber 1.1, Sugar 0.6, Protein 5

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