This easy Weight Watchers mac and cheese is creamy, cheesy comfort food made with just four simple ingredients in one pot. It's ready in about 25 minutes, it's budget-friendly, and it's a lighter way to enjoy a big bowl of mac and cheese!
To know me is to know that I love pasta. I also love cheese. So curling up with a bowl of cheesy mac and cheese is pretty much my happy place. If that sounds familiar, you may just be a kindred pasta-loving spirit too!
The good news is there's hope for us cheese lovers. I have a Weight Watchers-friendly (and easy) mac and cheese recipe to prove it. I'm really impressed with how simple it is to lighten up the calories in each bowl!
It's All in the Soup
This WW mac and cheese starts with one incredibly versatile ingredient - lower-fat condensed cheddar cheese soup. It makes a smooth, creamy cheese sauce with zero grating, melting, or whisking a roux.
I love buying this pantry staple in bulk. It's my go-to for adding that cheesy comfort to any dish when the craving hits.
- More of my own Weight Watchers Friendly Recipes!
- The Weight Watchers 50th Anniversary Cookbook is packed with 280 healthy recipes!
- This Skinnytaste Slow Cooker cookbook is an amazing source for recipes that will keep you on your diet plan.
- Or, if you're on a low-carb diet, check out the Low Carb Recipes from Step Away from the Carbs!
How to Make Weight Watchers Macaroni and Cheese
You just stir the soup, milk, and water together in a saucepan, bring it to a boil, and simmer the uncooked macaroni right in the sauce. The results are fantastic! How long you let it simmer is up to you. It can be thin and saucy or thick and creamy, whichever your taste buds call for.
I sometimes like to make this recipe backwards and soften the pasta first by boiling it in water. Drain the pasta, but don't rinse it, and leave a few tablespoons of the pasta water in the pan. Then add the soup and milk and bring it all to a boil.
Doing it this way gives the sauce a wonderful creamy texture.
Key Ingredients & Substitutions
- Lower-fat cheddar cheese soup. This is the condensed kind in a 10.5 to 10.75 oz can, not ready-to-eat soup. I use Campbell's Heart Healthy Cheddar Cheese. Regular condensed cheddar cheese soup works too, but it will be a little richer.
- Low-fat milk. Use the empty soup can to measure, so half a can is about ⅔ cup. Skim milk keeps it even lighter, and unsweetened almond milk works in a pinch.
- Water. Another half can of water thins the sauce so the pasta has enough liquid to cook in.
- Elbow macaroni. One cup of uncooked elbow macaroni is all you need. Small shells, cavatappi, or a whole wheat or high-protein pasta are all good swaps. Just keep an eye on the cooking time, since thicker pasta takes a few minutes longer.
Helpful Tips
Stir, stir, stir. The pasta cooks right in the cheese sauce, so it loves to stick to the bottom of the pan. Stir it often while it simmers, and keep the heat on low once it starts bubbling.
Use a heavy-bottomed pan. A sturdy saucepan or a pasta pot spreads the heat more evenly, so the sauce is much less likely to scorch.
Adjust the thickness as you go. If the sauce gets too thick before the macaroni is tender, add a splash of milk or water. If it's too thin, let it simmer a few more minutes. It also thickens as it sits.
Taste before you season. Condensed soup already has plenty of salt, so taste the finished mac and cheese before adding any. A pinch of black pepper or paprika is usually all it needs.
Check the points for your plan. The points on the recipe card are from the Weight Watchers program at the time we first shared this recipe. WW updates its programs often, so it's a good idea to run it through your own app.
Variations
- Add veggies. Stir in steamed broccoli florets, peas, or spinach during the last few minutes. It adds color and makes each serving more filling.
- Make it a meal. Add cooked chicken breast, lean ham, or extra-lean ground turkey for a heartier main dish.
- Give it some heat. A pinch of cayenne, a few dashes of hot sauce, or some diced green chiles gives it a little kick.
- Top it. Sprinkle on a little reduced-fat shredded cheddar and let it melt, or add a spoonful of toasted panko for crunch.
- Tomato mac. Stir in a handful of halved cherry tomatoes or a spoonful of salsa just before serving.
Serving Ideas
This weight watchers macaroni and cheese is a great side dish next to grilled chicken, lean burgers, or a pork chop. Add a big green salad or roasted vegetables to round out the plate.
It also makes a cozy lunch on its own. Pair a bowl with a cup of Weight Watchers Chili or some Weight Watchers Meatballs for a filling meal. And who doesn't love serving up more bowls of healthier goodness all winter long?
Once you've mastered this recipe, try these hearty Goulash and Chili Mac recipes too. They're all made with macaroni noodles, so they're great options for your weekly meal planning.
Storing & Reheating
Let leftovers cool, then refrigerate them in an airtight container for up to 3 days. The sauce soaks into the pasta and thickens as it chills, so it's handy to portion it out right away for easy lunches.
To reheat, add a splash of milk or water and warm it in the microwave or in a small pan on the stove over low heat, stirring until creamy again.
This mac and cheese doesn't freeze well. The pasta gets soft and the sauce can turn grainy once it's thawed, so it's best enjoyed fresh or within a few days.
More Weight Watchers Recipes
If you loved this recipe, here are a few more Weight Watchers recipes you might enjoy:
- Weight Watchers Chicken Pot Pie
- Weight Watchers Hash Brown Casserole
- Weight Watchers Hamburger Stroganoff
- Weight Watchers Peach Cobbler
- 1-Point Weight Watchers Brownies
Recipe
Weight Watcher Friendly Easy Mac And Cheese
Ingredients
- 1 can lower-fat cheddar cheese soup condensed, 10.5 to 10.75 oz
- ½ can low-fat milk about ⅔ cup, measured with the soup can
- ½ can water about ⅔ cup, measured with the soup can
- 1 cup uncooked macaroni elbow macaroni
Instructions
- In a medium saucepan, stir together the cheddar cheese soup, milk and water until smooth.
- Bring to a boil over medium heat, stirring often.
- Stir in the uncooked macaroni and reduce the heat to low. Simmer, stirring often so the pasta doesn't stick, until the macaroni is tender and the sauce is creamy, about 15 minutes. Add a splash more milk or water if it gets too thick.
- Let stand for 2 minutes to thicken, then serve warm.
4 servings, 4 POINTS each
Notes
Nutrition
Nutrition details are an estimate, per serving.
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