This One Pot Macaroni and Cheese recipe cooks up in about 15 minutes. Creamy, cheesy, gooey, and only 200 calories a serving!
I have a huge soft spot for macaroni and cheese. I’m talking blue box with powdered, neon-orange cheese. I know, I know. Fancy mac and cheese is delicious, but there’s something nostalgic for me about the boxed version.
That being said, a single serving (about a cup) of the blue box stuff clocks in at 13 SP. My version cuts that number in half, and everything is pretty much just thrown into one pot. All you really need to know how to do is boil water!
This is super kid-friendly, and it also works as a great base recipe for a more complex, nutritious meal. I like to add in some cooked veggies, like broccoli or spinach, and lean meat, like chicken breast or turkey sausage, to bulk this up.
Once you have this recipe down, you can get pretty creative with your add-ins!
SOme tips for making one pot macaroni and cheese
Everyone’s pasta brands, stoves, and cookware work differently, so I’ve made some notes of when you might want to add more water or almond milk to adjust the consistency.
This is really more of a method than a recipe, so once you’ve figured out the ratios that work for you, this will be one of the easiest dishes you’ll ever make.
This reheats really well in the microwave! Just add about a tablespoon of water or almond milk before microwaving to loosen the sauce.
Looking for more easy pasta dishes like One POt Macaroni and Cheese?
Try out one (or all) of these pasta favorites!
- Lighter Baked Macaroni and Cheese
- Penne alla Vodka
- One-Pot Louisiana Chicken Pasta
- Creamy Cajun Pasta
- Creamy Mushroom Parmesan Chicken
- Shells and Cheese with Bacon and Broccoli
I hope you love this recipe as much as we do! If you make it, be sure to tag me on Instagram or Facebook (@litecravings) and use the hashtag #litecravingsrecipes. I sometimes miss a tag here or there, but I always check in on the hashtag. And don’t forget to add the image to your Pinterest boards!
One Pot Macaroni and Cheese
Ingredients
- 12 oz uncooked macaroni (about 3 cups)
- 2 cups unsweetened, plain almond milk
- 1 1/2 cups water
- 1 tsp kosher salt
- 1/2 tsp each garlic powder, onion powder, and paprika
- 3 oz shredded reduced-fat mozzarella cheese
- 6 slices Velveeta singles
- 1 tsp yellow mustard
- ground pepper to taste
Instructions
- In a large pot, combine pasta, almond milk, water, and seasoning. Bring to a boil and lower heat to a simmer. Cook until pasta is just done, anywhere from 5-10 minutes depending on your brand of pasta
- You want to have a little bit of liquid left when the pasta is done, so if it gets too dry while cooking, add in a splash of water.
- When pasta is done, remove from heat and add in cheese. Mix until melted, then mix in mustard.
- If the sauce is too stiff for you, add in more almond milk, one tablespoon at a time, until you get the consistency you like.
- Top with fresh ground pepper. Taste and add in more salt if needed. Serve immediately.
I’m curious why you use almond milk. Would the points be different with cow’s milk?
Unsweetened, plain almond milk is typically lower in points than skim milk (only 2 SP for 2 cups rather than 6 SP for 2 cups of skim milk), and I think it has just a slightly creamier texture. Plus, it will stays good in the refrigerator for weeks, or ine pantry for months, so I always have it on hand. You could definitely sub skim milk if that’s what you have around, but it might increase points by only about 1 per serving. Hope that helps!
If Make half of this recipe do I use 1/2 cup of water?
I’m pretty sure that would work, but I’ve never tried it that way. Maybe just keep and eye on it and add a splash of two of water if it looks too dry. Let me know how it goes!
It turned out great thank you
🙌🙌
Do you have a suggestion as a subsitute for the Velveeta?
Do you have access to the block Velveeta instead of the singles? I can let you know the weight in grams if so. If you can’t find Velveeta, I would just sub American cheese for the same melty texture, though it may increase points.
I have the block. How many ounces?
The label says each slice is 21 grams, so 126 grams total should work.
Do you have any suggestions for a less processed version to use instead of velveeta?
In all honesty, I tried less processed versions when I was testing it, but nothing melts like Velveeta. I only eat it as a treat once in a while but created it as an alternative for people who love the boxed stuff. You could try reduced fat cheddar, but that’s processed, too. Full-fat cheddar would be delicious. Just make sure you track it in your recipe builder because the points will definitely increase. The Jarlsberg Lite Swiss slices are also 1 SP each, but I don’t think they have much flavor. Experiment and let me know what works!
I could totally add 99% lean ground turkey to add some protein, and it would mean I could have a bigger portion!
Absolutely!! I’ve done that with chicken breast, too. So good!
Any suggestions for for the mozz cheese since it’s not available anymore?
I liked using the Lucerne brand reduced fat mozz. I find it at Von’s, Albertsons, and Safeway.
Just found this recipe and it looks AMAZING! Wanted to make it tonight but realized I don’t have mustard powder. Is there a substitution I could use?
I think you could use a tsp or so of regular yellow mustard. Hope you like it!
Thank you so much! I’m sure we will! Keep up the great work. I appreciate all your work coming up with amazing, healthier recipes!
Awww, thank you so much! That means a lot to me.
Can’t wait to try this! Curious if you think laughing cow wedges would work in place of Velveeta? Flavor would be different, but may be lower pts without skipping out on texture/creaminess.
The Velveeta slices are only 1 SP each, so I’m not sure that it would lower the points much. But I bet the Laughing Cow wedges could work if you don’t want to buy an extra ingredient. Let me know how it goes!
Do you happen to have a guess of how much less liquids to use if I wanted to make this with cauliflower instead of pasta?
Hmm, I’ve never tried it that way. I would try cooking the cauliflower, then in another saucepan heat 1 cup of almond milk with the spices and cheese. Add more milk if needed to thin it out. Hope that works!
That worked perfectly! Thank you!
Hi! I’m in the UK, I’ve never seen valeeta singles here. What are they, so I can find a British equivalent? Thanks in advance 😁
Hi there! Sorry for the late response. Do you have Velveeta cheese in the UK? It comes in big blocks sometimes, so you could weight it out. It is a processed cheese, kind of like American cheese. You could just use reduced fat cheddar, though I think the points and calories will be higher. Hope that helps!
Can’t have almonds so do you know how many points skim milk would add and how could we thicken it ?? Thanks so much
I think it would only add 1 pt a servings, but you can double check int he recipe builder in the WW app. 🙂
I have to use skim milk due to peanut allergies. Will the points be a lot higher for most f your recipes?
From what I’ve seem, using skim milk usually adds 1 SP per serving. But definitely add your ingredients to the recipe builder just to be sure.
Delicious!!
Thank you, Julie!
Super super cheesy and delicious. Can’t wait to make again!!
So glad you liked it, Kat!!
Do you know if I could put this in a pan and add breadcrumbs on top to make it creamy but also crispy? How hot and how long and at what stage! Low the recipe though!! I gotta make it!
I bet you that would work well! Let me know if you tried it out.
I may have a silly question….is the yellow mustard the liquid one from the bottle or ground mustard?
Not silly! I should clarify that. I use the liquid stuff from the bottle, but you could use less mustard powder for then same flavor effect.
This really is such a perfect, clean slate! While it’s good on its own, it’s even better adding mix-ins! Tonight, I added a can of rotel and diced green chilies, shredded chicken, sautéed onions and red peppers, and the pièce de résistance… Taco Bell hot sauce! *chef’s kiss*