Stove Top Macaroni and Cheese Weight Watchers
Indulge in the creamy comfort of Stove Top Macaroni and Cheese Weight Watchers—a guilt-free twist on a timeless classic. This quick and easy recipe combines tender elbow macaroni with a velvety cheese sauce made from reduced-fat cheddar, low-fat milk, and protein-packed Greek yogurt. A touch of garlic powder and mustard powder adds a subtle depth of flavor, while a light roux ensures the sauce clings perfectly to every bite. Ready in just 20 minutes, this healthier mac and cheese is ideal for busy weeknights or when you crave something cozy without overindulging. Perfectly portioned for four servings, it’s a hearty yet Weight Watchers-friendly dish the whole family will love!
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni (whole wheat or regular)
- 1 cup Reduced-fat shredded cheddar cheese
- 1 cup Low-fat milk (1% or skim)
- 1 cup Fat-free plain Greek yogurt
- 1 tablespoon Light butter or margarine
- 1 tablespoon All-purpose flour
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Dry mustard powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the cheese sauce. In a medium saucepan over medium heat, melt the light butter or margarine.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the sauce.
Slowly pour in the low-fat milk while whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens slightly, about 3-4 minutes.
Reduce the heat to low and stir in the garlic powder, dry mustard powder, salt, and pepper.
Add the shredded reduced-fat cheddar cheese to the saucepan, a little bit at a time, stirring until fully melted and smooth.
Remove the saucepan from the heat and stir in the fat-free plain Greek yogurt. Mix until the sauce is creamy and well combined.
Return the cooked and drained macaroni to the pot. Pour the cheese sauce over the pasta and stir until the macaroni is fully coated in the sauce.
Serve immediately, garnished with a pinch of freshly ground black pepper or a sprinkle of parsley, if desired.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 26.7 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1437 mg | 111% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
