One Pot Mac and Cheese
Creamy three-cheese mac and cheese you can make quickly on the stovetop!
Servings: 5 people
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
6 WW points per 1 cup serving
Nutrition
Serving: 271g | Calories: 255kcal | Carbohydrates: 39g | Protein: 19g | Fat: 4.3g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 530mg | Potassium: 331mg | Fiber: 4.3g | Sugar: 5.2g | Calcium: 256mg | Iron: 1.7mg