Skinny One Pot Mac and Cheese
Ingredients

  • 2 lbs. Laura’s Lean 96% ground beef 
  • 8 oz. dry elbow macaroni (I use Barilla Plus elbows or whole wheat)
  • 1 small onion, chopped
  • 3 garlic cloves or 1 Tbsp, minced
  • 2 (15 oz.) cans tomato sauce
  • 1 can (16 oz.) dark red kidney beans, drained
  • 1 can (4 oz.) diced fire roasted green chilies
  • 1 can (14.5 oz.) diced petite tomatoes, undrained
  • 1 and 1/2  tsp chili powder 
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded reduced fat cheese ( I use Velveeta shreds) 
  • Green onions, fat free sour cream or plain yogurt, or additional cheese for garnish

Instructions

Fill a large 5-quart Dutch oven or stockpot with water and cook macaroni according to package directions. Drain and set pasta aside.

Return pot to stove on medium-high heat. Spray the Dutch oven or stockpot with non stick cooking spray. Add the ground beef and cook for about 5 minutes, breaking up the meat with a spatula. Once meat is cooked, drain excessive liquid, if needed.

Add onion and garlic. Cook onions and garlic until onions are soft.

Add tomato sauce, tomatoes, green chilies, kidney beans, chili powder, cumin, salt, and pepper. Bring to a simmer, occasionally stirring. Cook for about 15 minutes.

Combine the cooked pasta and cheese to the meat and beans. Cook for another minute or until well combined and the cheese is melted. 

Serve with your favorite toppings such as: fat free sour cream, sliced onions, or additional cheese.
Makes 8 servings and 5-8 points each

Ingredients:

  • 8 oz whole wheat or low-carb pasta (elbow or shells)
  • 1 1/2 cups fat-free milk
  • 1 cup low-sodium chicken broth
  • 1/2 cup water
  • 1 1/2 cups reduced-fat cheddar cheese (shredded)
  • 1/4 cup Parmesan cheese (grated)
  • 2 tbsp light cream cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Optional: A pinch of paprika or cayenne for some heat

Instructions:

  1. Cook Pasta: In a large pot, combine the pasta, milk, chicken broth, and water. Bring it to a boil, then reduce to medium heat. Stir occasionally to prevent sticking, cooking the pasta until it’s al dente (about 8-10 minutes). Most of the liquid should be absorbed by now.
  2. Add Cheese: Once the pasta is cooked and the liquid is mostly absorbed, lower the heat to a simmer. Add the cheddar cheese, Parmesan cheese, and cream cheese. Stir until all the cheese is melted and the sauce becomes creamy.
  3. Season: Stir in the garlic powder, onion powder, salt, and pepper. Taste and adjust seasonings as needed. You can also sprinkle in a bit of paprika or cayenne for a little kick.
  4. Serve: Spoon the mac and cheese into bowls, and garnish with a little more cheese or fresh herbs if desired.

Nutritional Information:

  • Weight Watchers Points: Approximately 5 points per serving, depending on the type of pasta and cheese used.
  • Serving size: Makes about 4 servings.

This Skinny One Pot Mac and Cheese is a delicious way to indulge in comfort food without all the extra guilt! Enjoy the cheesy goodness while staying on track!