This quick, stovetop version of mac and cheese is destined to become a family favorite. It’s creamy and satisfying — so easy to make.
THIS BAKED MAC AND CHEESE IS A FAMILY FAVORITE RECIPE, LOVED BY BOTH CHILDREN AND ADULTS. MY VERSION USES A COMBINATION OF CHEESES FOR A GLORIOUSLY CHEESY DISH!
Everyone has their favorite baked mac and cheese recipe… and this is mine. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness!
Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! I have some other variations in the development stages, so expect them to come to the blog at some point In fact, I almost didn’t post this recipe today, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.
Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).
It all starts with pasta, cooked about a minute shy of al dente. You don’t want to cook it all the way to al dente, since it will be baking a bit in the oven and will finish cooking there. You can use any shape you’d like. I kept it original here with the classic elbow shape, but I’ve done rotini, farfalle, cavatappi, etc. Pick the shape you and your family love the most!
uncooked pasta12 oz, elbow macaroni or other small shape (about 3 cups)
table salt⅛ tsp, for pasta cooking water
fat free skim milk 2 cup(s)
all-purpose flour ¼ cup(s)
table salt ¾ tsp
onion powder ¾ tsp
Weight Watchers Reduced Fat Mexican style blend shredded cheese 1 cup(s), sharp-variety
hot pepper sauce ⅛ tsp, or more to taste
Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended.* Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.
*Add red pepper flakes and freshly ground black pepper with the salt and onion powder, if desired.