This 5-point Weight Watchers Baked Mac and Cheese is creamy, cheesy, and so comforting.
The base of this recipe uses whole-grain pasta, which is lower in points than regular pasta. Just that small change alone makes a difference, but the type of dairy used plays a biggest part. Although I typically shy away from Velveeta, it isn’t too many points when you use the reduced-fat version and use it in moderation. This recipe only uses 2.5 oz for the whole dish. Pair that Velveeta with some milk, mozzarella, and cheddar, and you’re in for a luxurious cheese sauce.
This baked mac and cheese features a crunchy topping, as the cheese on top is broiled with panko breadcrumbs, resulting in a delightful textural contrast. The golden-brown topping also takes its presentation up a notch. When you take this mac and cheese out of the oven, it’ll be hard not to dig into it instantly. If you want to make your mac and cheese meal even more memorable, you can serve it with other comforting foods, such as mashed potatoes, baked chicken, or collard greens. I have a side dish recipe collection you can check out for some ideas, too!
Why You Should Try This Recipe
- Perfect for weeknights or gatherings. This recipe is easy enough for a weeknight dinner but impressive enough to serve for nicer occasions.
- It is low in fat. With a combination of reduced fat and lower fat products, this recipe is much healthier than the average mac and cheese.
- Easily adjustable. If you would like to serve 10 people, all you have to do is double it and use a larger dish! You can also modify the pasta shape, cheese type, or milk type.
Recipe Overview
- Serving Size: about 1 cup (124g)
- Number of Servings: 5
- Time to Cook: 40 minutes
- WW Points Per Recipe: 5 WW points per serving, 27 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in WW Baked Mac and Cheese
- 8 oz Whole-grain penne (or another whole-grain pasta shape)
- ¾ cup Fat-free milk or unsweetened almond milk
- 1 tbsp Light butter substitute
- 2.5 oz Reduced-fat Velveeta cheese
- ½ cup Fat-free shredded cheddar cheese
- ½ cup Fat-free shredded mozzarella cheese
- 1 tsp Kosher salt, or to taste
- ¼ tsp Black pepper
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ¼ tsp Cayenne pepper
- 1 pinch Nutmeg
- ¼ tsp Dried mustard
- 3 tbsp Panko breadcrumbs
Instructions for making Baked Mac and Cheese
- Preheat oven to 350F. Grease a baking dish about 8×8 or a similar size. Mix the two shredded cheeses together to create a blend and set aside.
- In a large saucepan or skillet, add milk, butter substitute, seasonings, and Velveeta cheese. Cook over medium heat until gently simmering, the Velveeta has melted, and the sauce is smooth. It will seem thin.
- Meanwhile, boil the pasta to al dente according to package instructions.
- To the cheese sauce, stir in about 1/2 of the shredded cheese; stop mixing once it just melts. Do not overmix because it will clump. Remove from heat.
- Drain the pasta and add it to the cheese sauce; gently mix together. (If you wish, you can add a splash or two of pasta water to the sauce).
- Pour half of the cheesy pasta into the baking dish. Sprinkle with most of the remaining cheese, leaving some for the top.
7. Pour the remaining pasta over the layer of shredded cheese.
8. Top with remaining cheese and panko bread crumbs.
9. Cover and bake mac and cheese for 20-25 minutes or until thoroughly hot and cheese is melted in the center. Put the broiler on low for the last few minutes to brown the cheese and breadcrumbs on top.
Variations and Substitutions
- Baked Broccoli Mac and Cheese: I suggest blanching the broccoli and using smaller florets. Then, mix it into the mac and cheese just before baking. This will prevent broccoli from being undercooked since the mac and cheese doesn’t take long to bake.
- Milk Type: Feel free to use unsweetened almond milk or even 2% milk. You can also make baked mac and cheese with evaporated milk. There are fat-free evaporated milk cans out there; use the same amount of milk as the recipe calls for.
- Baked Mac and Cheese with Cream Cheese: Add about 1-2 oz of lower-fat cream cheese to the sauce. You can mix it in when you are melting the Velveeta. This will make the sauce extra creamy!
- Other Add-In Ideas: You can also add bacon bits, chopped jalapenos, bell peppers, caramelized onions, or shredded chicken. If adding a lot of mix-ins or adding shredded meat, I suggest increasing the sauce slightly.
Tips and Tricks for Making Weight Watchers Baked Mac and Cheese
- How to store extra WW Mac and Cheese: transfer any leftovers to an airtight container or cover them with foil/plastic wrap. Keep them in the fridge for 3-4 days.
- How to reheat the leftovers: When reheating the mac and cheese, I suggest adding a splash or two of milk and some extra shredded cheese. This will refresh its texture.
- You can use any combination of fat-free shredded cheeses that you like. I personally love half mozzarella and half cheddar, but you can use all cheddar if you want.
- I suggest not omitting the Velveeta, as it thickens the sauce and adds creaminess. It binds the other cheeses with the milk, eliminating the need for a roux.
- Be careful not to over-bake it, as it will dry out the mac and cheese.
- Do not undercook the pasta when boiling it; undercooked pasta will absorb all of the sauce.
- Start with half the salt if you want. The sauce may taste slightly salty before mixing with pasta and baking, but after baking, everything melds, and it is no longer salty.
Related Recipes
Chick-fil-A Mac and Cheese Copycat
Baked Mac and Cheese
Ingredients
- 8 oz Whole-grain penne, or another whole-grain pasta shape
- ¾ cup Fat-free milk or unsweetened almond milk
- 1 tbsp Light butter substitute
- 2.5 oz Reduced-fat Velveeta cheese
- ½ cup Fat-free shredded cheddar cheese
- ½ cup Fat-free shredded mozzarella cheese
- 1 tsp Kosher salt, or to taste
- ¼ tsp Black pepper
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ¼ tsp Cayenne pepper
- 1 pinch Nutmeg
- ¼ tsp Dried mustard
- 3 tbsp Panko breadcrumbs
Instructions
- Preheat oven to 350F. Grease a baking dish about 8×8 inches or a similar size. Mix the two shredded cheeses together to create a blend and set aside.
- In a large saucepan or skillet, add milk, butter substitute, seasonings, and Velveeta cheese. Cook over medium heat until gently simmering, the Velveeta has melted, and the sauce is smooth. It will seem thin.
- Meanwhile, boil the pasta to al dente according to package instructions.
- To the cheese sauce, stir in about half of the shredded cheese; stop mixing once it just melts. Do not overmix because it will clump. Remove from heat.
- Drain the pasta and add it to the cheese sauce while both are still warm; gently mix together. (If you wish, you can add a splash or two of pasta water to the sauce).
- Pour half of the cheesy pasta into the baking dish. Sprinkle with most of the remaining shredded cheese, leaving some for the top.
- Pour the remaining pasta over the layer of shredded cheese. Top with remaining cheese and panko bread crumbs.
- Cover and bake mac and cheese for 20-25 minutes or until thoroughly hot (with cheese melted in the center). Put the broiler on (watch carefully) for the last few minutes to brown the cheese and breadcrumbs on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
