Ww Spicy Mac and Cheese
Get ready to elevate your comfort food game with Ww Spicy Mac and Cheese, a lighter spin on the classic dish that doesn’t skimp on flavor or heat. This creamy, cheesy masterpiece features whole wheat elbow macaroni coated in a velvety sauce made with low-fat shredded cheddar, unsweetened almond milk, and a touch of light cream cheese for richness. The real star, though, is the bold blend of spices—cayenne, paprika, and garlic powder—enhanced with the zesty heat of fresh diced jalapeño. Perfectly balanced between indulgent and wholesome, this recipe highlights nutrient-conscious swaps like fat-free chicken broth and whole wheat pasta, making it an ideal choice for those craving comfort without compromise. In just 35 minutes, you’ll have a spicy, satisfying meal that’s perfect for weeknight dinners or easy entertaining. Serve it warm with a sprinkle of paprika or fresh jalapeño slices for a kick of color and heat!
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Recipe Information
Ingredients
- 8 ounces Whole wheat elbow macaroni
- 1.5 cups Low-fat shredded cheddar cheese
- 1 cup Unsweetened almond milk
- 1.5 tablespoons All-purpose flour
- 2 tablespoons Light cream cheese
- 1 cup Fat-free chicken broth
- 1 teaspoon Garlic powder
- 0.5 teaspoons Paprika
- 0.25 teaspoons Ground cayenne pepper
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 whole Jalapeño, finely diced
- 1 spray Cooking spray
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the whole wheat elbow macaroni according to package instructions, typically about 7-8 minutes. Drain and set aside.
While the pasta cooks, prepare the sauce. Heat a medium non-stick saucepan over medium heat and spray lightly with cooking spray.
Add the flour to the saucepan and slowly whisk in the almond milk, stirring constantly to prevent lumps. Cook for 2-3 minutes until slightly thickened.
Stir in the chicken broth, light cream cheese, garlic powder, paprika, ground cayenne pepper, salt, and black pepper. Continue stirring until the cream cheese is completely melted and the sauce is smooth, about 3-4 minutes.
Reduce the heat to low and gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until melted and fully incorporated. Turn off the heat once the sauce is creamy and smooth.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce, stirring until evenly coated.
Fold in the diced jalapeño for a spicy kick. Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately, garnished with an extra sprinkle of paprika or sliced jalapeño for presentation. Enjoy warm!
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 4710 mg | 205% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 7.1 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1739 mg | 134% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1084 mg | 23% | |
*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.
