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I’ve had a hankering for macaroni and cheese for a while, but not all the fat and calories.
So, I went in search of a lighter, healthier alternative. This light stove top macaroni and cheese is just what I was looking for.
Easy and creamy, but without butter and processed cheese, it’s a lighter alternative that doesn’t sacrifice flavor.
How Many Calories and WW Points in Stove Top Mac and Cheese Made Lighter?
I adjusted this recipe a bit to suit our tastes. Of course, a recipe like mac and cheese can be varied in lots of ways to suit your preferences.
According to my calculations, each generous 3/4-cup serving of this lightened up mac & cheese has 322 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
9 SmartPoints (Purple plan)
9 PointsPlus (Old plan)
Recipe Variations
Pasta – use whatever shape pasta you prefer.
Cheese – use whatever cheese you prefer – American, Swiss, Cheddar, Gouda, Havarti, Parmesan, Feta, Cottage, etc. A combination is always nice.
More veg – broccoli, cauliflower, asparagus, peas (add to macaroni during the last few minutes of cooking) chopped tomatoes (stir into the cheese sauce). Try this WW Friendly Broccoli Bacon Mac and Cheese!
More protein – stir chopped cooked ham or a can of drained tuna into the cheese sauce.
Spicier – add more cayenne or hot sauce to the cheese sauce.
No dry mustard – skip it or add in a little jarred Dijon mustard into the cheese sauce.
Baked – scrape the mixture into a greased baking dish and bake at 375F degrees for 20 – 30 minutes, until bubbly and golden.
I love how this video from Cooking Light demonstrates making a cheese sauce without butter. It’s a technique you can use when making any white sauce or cream sauce…
If you like this lightened up macaroni and cheese, be sure sure to check out my other easy, healthy Weight Watchers friendly recipes including Light Macaroni & Cheese with Cauliflower, Baked Pasta with Zucchini & Cottage Cheese, Skinny Artichoke Baked Pasta, Mom’s Easy Baked Chicken & Spinach Alfredo Ravioli and Light & Creamy Pasta Primavera.
If you’ve made this lighter stovetop macaroni and cheese, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Light Stove Top Macaroni and Cheese Recipe
Equipment
Ingredients
- 2-1/2 cups uncooked medium elbow macaroni (about 12 ounces)
- 4 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2-1/4 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2-1/2 cups (10 ounces) shredded reduced-fat sharp cheddar cheese
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- While pasta cooks, make the cheese sauce. Place flour, dry mustard, salt, pepper and cayenne in a large saucepan. Add milk, stirring with a whisk until well blended.
- Drop cream cheese by teaspoonfuls into the milk mixture.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce the heat and let the mixture gently bubble until it thickens and the cream cheese melts, about 2 minutes, stirring occasionally.
- Remove from the heat.
- Add cheddar cheese and stir until it melts.
- Add the pasta and stir until it is coated with the cheese sauce.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 9 SmartPoints (Purple plan) 9 PointsPlus (Old plan) Variations:
- Pasta – use whatever shape pasta you prefer
- Cheese – use whatever cheese you prefer – American, Swiss, Cheddar, Gouda, Havarti, Parmesan, Feta, Cottage, etc. A combination is always nice.
- More veg – broccoli, cauliflower, asparagus, peas (add to macaroni during the last few minutes of cooking) chopped tomatoes (stir into the cheese sauce)
- More protein – stir chopped cooked ham or a can of drained tuna into the cheese sauce
- Spicier – add more cayenne or hot sauce to the cheese sauce
- No dry mustard – skip it or add in a little jarred Dijon mustard into the cheese sauce
- Baked – scrape the mixture into a greased baking dish and bake at 375F degrees for 20 – 30 minutes, until bubbly and golden
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Lightened Up Recipes for Mac & Cheese Lovin’ Weight Watchers
- Lightened Up Easy Cheesy Tuna Mac (Simple Nourished Living)
- Mega Mac and Cheese (HungryGirl)
- Creamy Butternut Squash Macaroni & Cheese (EatYourselfSkinny)
- Macaroni & Cheese Italian-Style (SkinnyKitchen)
- Mac & Cheese Muffins (EmilyBites)
- Crock Pot Buffalo Mac & Cheese (DrizzleMeSkinny)
- Baked Macaroni and Cheese (SkinnyTaste)
- Cheeseburger Mac Attack (HungryGirl)
- Skinny Alfredo Macaroni and Cheese (SkinnyKitchen)
Easy and super tasty. I’ve bookmarked this recipe and have made it several times. Thank you for sharing this recipe.
Can you make this mac n cheese recipe a day or two in advance and then top with cheese/breadcrumbs and backe before serving?
Hi Guzide, I haven’t tried this but think it should work fine. ~Martha
Easy to make and very yummy. I can’t even tell the recipe uses lower fat dairy products. I keep it in my regular rotation. Thanks for sharing!