This 6-point Weight Watchers one-pot Mac and cheese can be made on the stovetop in just 20 minutes! This delicious recipe will give you five servings that you can enjoy with your favorite sides, such as green beans, Caesar salad, or steamed broccoli. For an extra hearty meal, pair it with baked or grilled chicken breasts or shrimp!
This stovetop recipe is special because you don’t need to drain the pasta. The pasta water is the foundation of the sauce. And since it’s a one-pot meal, you’ll cook the homemade mac and cheese sauce in the same pot that you cook the pasta in! There is also no flour involved, so you don’t need to worry about making a roux. This creamy three-cheese mac and cheese has cheddar, mozzarella, and cream cheese! It also has a small amount of Greek yogurt for some tang.
When I decided I wanted to make Weight Watchers mac and cheese from scratch, I tried out a few different methods, and this was by far the best. It is the simplest, most straightforward recipe, and the creamiest version by far! I think the key is using 2% reduced-fat milk. In my trial and error, I learned that skim milk isn’t the best option for mac and cheese, although I love cooking with it in other ways.
The small amount of fat from the reduced-fat milk and reduced-fat cream cheese is crucial for the macaroni’s texture! I balanced it out with fat-free shredded cheese and nonfat Greek yogurt, so the dish is still low in fat. Next time you need a quick lunch or dinner that doesn’t create a ton of dirty dishes in the process, this is certainly the recipe you’ll want to make.
Why You Should Try This Recipe
- Quick and easy. Can you believe you can make this recipe in just about 20 minutes? It only takes a couple of minutes to measure the ingredients. Then, the whole-grain elbow pasta cooks very quickly. Lastly, you just have to finish off the cheese sauce, and it’s ready to serve!
- Family-friendly! Everyone and your family will enjoy this cheesy, creamy mac and cheese. This dish is a classic whether you want to enjoy it as a side dish or an entrée. Everyone will certainly be impressed by its delicious flavor!
- Low-fat. Each one-cup serving of this mac and cheese only contains 4.3 grams of fat! This is the perfect macaroni recipe for weight loss. It helps you stay on track with your goals but also satisfies your craving for a creamy bowl of mac and cheese.
Recipe Overview
- Serving Size: 271g (about 1 cup volume)
- Number of Servings: 5
- Time to Cook: 15-20 minutes
- WW Points Per Recipe: 6 points per serving, 29 for the entire recipe. (Click here to view the recipe in the WW app. WW login is required)
Ingredients in One Pot Weight Watchers Mac and Cheese
- 8 oz dry 100% Whole grain elbow macaroni
- 2 ½ cups Water
- 1 cup 2% reduced-fat milk
- 2 oz Reduced-fat cream cheese
- ¾ cup Shredded fat-free cheddar cheese
- ¼ cup Shredded fat-free mozzarella cheese
- ¼ cup Plain nonfat Greek yogurt
- ½ tsp Table salt
- ¼ tsp Black pepper
- ¼ tsp Onion powder
- ¼ tsp Garlic powder
Instructions for making One Pot Weight Watchers Mac and Cheese
- Put the whole-grain macaroni in a large pot and cover it with 2 ½ cups of water.
2. Boil the noodles on high for slightly less time than what the package directions suggest. Stir occasionally. I cooked mine for 5 minutes. By this point, most of the water will be absorbed and the pasta will be al dente. Turn the heat on low and add half of the milk.
3. Stir the milk and noodles to combine. Let it cook for a few more minutes to heat the milk and finish cooking the noodles. Add the cream cheese and mix to melt it. Then, add the seasonings and mix.
4. Remove from the heat and add the shredded cheese, gently folding to melt it. Lastly, add the remaining milk and the Greek yogurt, starting to combine. Adjust the seasonings to your liking and serve immediately!
Variations and Substitutions
- Milk Type: You can also use skim milk, 1% milk, or even evaporated milk. Be extra careful with skim milk because it has a higher chance of curdling and can cause the sauce to break, which is why I ended up using 2%.
- Cheese Type: You can use any mixture of fat free cheese that you like! I use mostly cheddar with some mozzarella, but you can use another blend. You can also throw in some reduced-fat Velveeta if you want it extra silky.
- Pasta Shape: If you can’t find whole-grain elbow macaroni, you can use penne or another pasta shape like shells.
- Seasonings: Feel free to spice it up and include paprika or cayenne! Some people also prefer to include dried mustard powder in their mac and cheese. Add whichever seasonings you prefer!
- Add Veggies: You can make one pot mac and cheese with broccoli or cauliflower. I suggest first cooking the vegetables separately on the side and then adding them after the cheese sauce comes together. Other yummy veggie ideas are diced bell peppers, onions, corn, or even carrots. Honestly, so many different veggies taste amazing in mac and cheese!
Tips and Tricks for Making One Pot Weight Watchers Mac and Cheese
- Its super important that you turn the heat to low when adding the milk and cheeses. If the dairy overheats, it will curdle, and the sauce will either become grainy or chunky.
- The seasonings used are just a base. You might want to add more salt or other seasonings depending on your preferences, so make sure to taste it before serving it!
- How to store leftover stovetop Weight Watchers mac and cheese: Transfer the macaroni and cheese to an airtight container with a lid or a large bowl and tightly cover it with plastic wrap. It is best enjoyed within three to four days!
- When you go to reheat it, you will likely need to add a splash or two more of milk because the sauce will be thicker after it cools.
Related Recipes
Crockpot Buffalo Chicken Mac and Cheese
Chick-Fil-A Copycat Mac and Cheese
One Pot Mac and Cheese
Ingredients
- 8 oz dry 100% Whole grain elbow macaroni
- 2 ½ cup Water
- 1 cup 2% reduced-fat milk
- 2 oz Reduced-fat cream cheese
- ¾ cup Shredded fat-free cheddar cheese
- ¼ cup Shredded fat-free mozzarella cheese
- ¼ cup Plain nonfat Greek yogurt
- ½ tsp Table salt, add more to taste
- ¼ tsp Black pepper, add more to taste
- ¼ tsp Onion powder
- ¼ tsp Garlic powder
Instructions
- Put the whole-grain macaroni in a large pot and cover it with 2 ½ cups of water.
- Boil the noodles on high for 1-2 minutes less than what the package directions suggest. Stir occasionally so it doesn't stick to the bottom. I cooked mine for 5 minutes. By this point, most of the water will be absorbed and the pasta will be al dente. Turn the heat on low and add half of the milk.
- Stir the milk and noodles to combine. Let it cook for a few more minutes to heat the milk and finish cooking the noodles. Then, add the cream cheese and mix to melt and heat it. Then, add the seasonings and mix.
- Remove from the heat and add the shredded cheese, gently folding to melt it. Lastly, add the remaining milk and the Greek yogurt, starting to combine. Adjust the seasonings to your liking and serve immediately!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
