Ingredients:

  • 2 cups elbow macaroni (or any pasta shape you prefer)
  • 3 cups low-sodium chicken or vegetable broth
  • 1 1/2 cups fat-free milk (or 1% milk for a bit more creaminess)
  • 1 tablespoon Dijon mustard (adds a nice tang to balance the richness)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups reduced-fat shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon cornstarch (optional, for extra creaminess)
  • Salt, to taste (you may not need much if using broth)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions:

  1. Cook the Pasta:
    • In a large pot or Dutch oven, add the chicken or vegetable broth and bring it to a simmer over medium heat.
    • Stir in the elbow macaroni and cook according to the package instructions, typically around 8-10 minutes. Make sure to stir occasionally so the pasta doesn’t stick to the bottom.
    • As the pasta cooks, the broth will reduce and thicken.
  2. Make the Sauce:
    • Once the pasta is cooked, reduce the heat to low.
    • Add the fat-free milk, Dijon mustard, garlic powder, onion powder, and black pepper to the pot. Stir well to combine.
    • To make the sauce extra creamy, you can add 1 tablespoon of cornstarch. To do this, dissolve the cornstarch in a little bit of milk and then stir it into the pot. This will help thicken the sauce quickly.
  3. Add the Cheese:
    • Gradually add the shredded reduced-fat cheddar cheese and grated Parmesan cheese, stirring constantly until the cheese melts and the sauce becomes creamy. This usually takes about 2-3 minutes.
    • Continue stirring until everything is fully incorporated and the sauce is thick and smooth.
  4. Season and Serve:
    • Taste the mac and cheese and adjust the seasoning with salt or more pepper if needed.
    • Garnish with fresh parsley for a pop of color and flavor if desired.
  5. Serve:
    • Serve immediately while it’s warm and creamy. You can also top it with a little more shredded cheese or a sprinkle of breadcrumbs for extra texture.

Tips and Variations:

  • Make it Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce for some heat.
  • Add Veggies: Stir in some cooked broccoli, spinach, or peas to sneak in some extra veggies.
  • Make it Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian version.
  • Add Protein: If you want more protein, you can stir in some cooked chicken breast or turkey bacon.

WW Points (Estimated):

  • Per serving (about 1 cup): This recipe typically comes in around 5-6 Weight Watchers points, depending on the exact ingredients you use. Substituting low-fat or fat-free cheese, using broth, and opting for lower-fat milk helps keep the points lower.

Enjoy your Skinny One-Pot Mac and Cheese! It’s a satisfying, creamy, and lighter version of the classic comfort food.