This Easy Mac N’ Cheese is a family favorite -not only is it low in points, it’s also the fastest, easiest, most delicious Mac N’ Cheese you’ll ever make!! Perfectly creamy and cheesy!

Makes 8 ( 1 1/4 cup)  servings 

What ingredients do I need to make this Easy Mac N’ Cheese?

• Elbows or whole wheat pasta– I like to use Barilla Plus elbows ,Fiber Gourmet Pasta – Light Elbow Pasta or whole wheat elbows. I like to buy the pasta in bulk on Amazon. You can find 12 boxes of the Barilla Plus on Amazon HERE. You can find a 6-pack of the Fiber Gourmet light Elbow Pasta on Amazon HERE. 
• Reduced sodium chicken broth or water- the chicken broth gives the pasta the best flavor. I recommend using a low sodium chicken broth.  If you don’t have low sodium, just omit the extra addition of salt, then salt as needed when serving.
• Salt
• Pepper 
• Garlic powder
• Tostitos smooth and cheesy dip, Great Value Stadium Style Cheddar Cheese Dip from Walmart or Fritos Mild Cheddar Cheese Dip.  Any of these cheese dips would work well and are vary similar in calories and points values. They are only 40-50 calories per 2 Tablespoons. I like to use the Smooth and Cheesy Dip or Great Value Stadium Style Cheddar Cheese Dip from Walmart.
• Reduced fat cheddar cheese – I use Original or Cheddar Velveeta Shreds. It has only 60 calories for 1/4 cup. Click HERE to find a store near you that carries it. 

What can add to bulk this Mac N’ Cheese up?

Feel free to add any of the following and adjust point values as needed: 

• 1 cup cooked skinless, boneless chicken, cut into bite-size pieces
• 1 cup  cooked shrimp 
• 1 cup cooked chicken sausage, cut into pieces 
• 2 cups steamed broccoli or cauliflower 
• 1/4 cup bacon, crumbled 
• 1 cup cooked ground turkey or chicken 

How do I make this Easy Mac N’ Cheese?

This Easy Mac N’ Cheese can be made in the instant pot of on the stove.  Here is the step by step directions for the Instant Pot.

Place uncooked pasta and water or chicken broth into Instant Pot. 

Sprinkle with salt, pepper, and garlic powder.

Stir to ensure pasta isn’t at the bottom of the pot.

Cook on manual function, high pressure for 4 minutes.  Then, do a quick release.

Start slowly, using several small bursts of steam release, to make sure you don’t burn yourself for the steam.

( Try covering the vent with a dish towel to help with the bursting steam)

Then fully release the steam.

Once it’s done cooking, add the cheese dip and velvetta or reduced fat cheddar cheese.

Stir until well combined.

Garnish with fresh parsley, if desired.

Serve warm. 

Store leftovers in an airtight container in the refrigerator for 3-5 days

Servings: Makes 8 ( 1 1/4 cup)  servings 

Ingredients:

• 1 lb. uncooked elbows or whole wheat elbows- I like to use Barilla Plus Elbow Pasta ,Fiber Gourmet Pasta Elbow Pasta or Whole Wheat Elbow Pasta
• 4 cups reduced sodium chicken broth or water- I use reduced sodium chicken broth for the best flavor 
• 1 tsp salt
• 1/8 tsp pepper 
• 1 tsp garlic powder
• 1 cup Tostitos smooth and cheesy dip, Great Value Stadium Style Cheddar Cheese Dip from Walmart or Fritos Mild Cheddar Cheese Dip.
• 1/2 cup or about 2 oz. reduced fat cheddar cheese – I use Velveeta Shreds

Instant Pot Directions: 

• Place uncooked pasta and water or chicken broth into Instant Pot. Sprinkle with salt, pepper, and garlic powder. Stir to ensure pasta isn’t at the bottom of the pot.
• Cook on manual function, high pressure for 4 minutes.  Then, do a quick release. Start slowly, using several small bursts of steam release, to make sure you don’t burn yourself for the steam.  Try covering the vent with a dish towel to help with the bursting steam.Then fully release the steam.
• When all the steam has been release, open the pot and give the pasta a nice stir. 
• Add the cheese dip and Velvetta shreds/reduced fat cheddar cheese. Stir until well combined. If needed add a couple of teaspoons of milk until the consistency is to your liking.
• Serve warm. 

Stove Top Directions:

1. In a large DUTCH OVEN or stockpot add chicken broth, salt, pepper, and garlic powder and bring to a boil
2. Add of elbow noodles and cook according to the back of the package.
3. Drain noodles. Then pour noodles into a large mixing bowl or back into the pot. 
4. Pour cheese dip and cheese over cooked noodles. Stir until well combined. If needed add a couple of teaspoons of milk until the consistency is to your liking.
5. Serve warm.

Makes 8 ( 1 1/4 cup)  servings 

7 Points® per serving if using Barilla Plus Elbows

5 Points® per serving if using Fiber Gourmet Pasta Elbow Pasta

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• Store leftovers in an airtight container in the refrigerator for 3-5 days. Add a little bit of milk when reheating. You can warm it gently in a pot on the stove or in the microwave.