Easy Macaroni and Cheese

Prep Time
5 min
Cook Time
10 min
Recipe Details
  • 12 oz uncooked pasta, elbow macaroni or other small shape (about 3 cups)
  • 1/8 tsp table salt, for pasta cooking water
  • 2 cup(s) fat free skim milk
  • 1/4 cup(s) all-purpose flour
  • 3/4 tsp table salt
  • 3/4 tsp onion powder
  • 1 cup(s) low fat shredded cheddar cheese, sharp-variety
  • 1/8 tsp hot pepper sauce, or more to taste
  1. Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
  2. 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.

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