Easy Macaroni and Cheese

I was still craving macaroni and cheese today so I decided to make some for lunch. Pardon my pasta, I didn't have any macaroni but I figured rotini would be just as good. This is a recipe that I've made several times before and not only is it easy, but it's really tasty -- you can find the original here.  Because this recipe is so easy it's a great macaroni and cheese to add mix-ins to, I was hoping to make some carmalized onions to add in, but I had no onions -- maybe another time.

-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

First boil water for the pasta and add salt if you like to (I personally do). Once the water is boiling add that pasta and cook until the pasta is at the desired softness, I prefer mine al dente so I only cook it for five-seven minutes.

While the pasta is cooking add the flour, milk, onion powder and a little salt to a saucepan.

Stirring frequently bring the combination to a boil, then reduce to a simmer until thickened.

Once the pasta is removed from the heat and drained, add the  thickened sauce from the other  saucepan.

Add cheese.


Add hot sauce to your desire.

Stir and serve.

This is a great recipe that can easily be made low-fat if you're watching your weight (it is originally a Weight Watcher's recipe) and because it's such an easy recipe it's a perfect way to make a homemade dinner on a day when you don't really want take-out, but you don't really want to cook. 


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