Easy Macaroni & Cheese

RECIPE:

-- 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

Cook pasta in lightly salted boiling water according to package directions; drain and return to pot. Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat.

Yields about 1 cup per serving. Each serving is 6 weight watcher points.*

ERIN: After a long day at work, who wants to come home and cook dinner? I do! Especially when it's Easy Mac & Cheese night. Not only is this dish absolutely, positively, did-my-gradnma-make-this yummy, it's so quick and simple. Plus, when I tell Mike I'm making it, he gets this adorable look of pure joy and excitement on his face. How can I resist that?

The key to this one is to keep stirring...and stirring and stirring. However, there is a point of no return, so keep an eye on the clock after turning down the heat. Don't let it get gummy. You want it to just start to get sticky, then stop and mix in the pasta.

The hidden secret (not so hidden since it's in the list of ingredients) is the hot sauce. The 1/8 teaspoon called for will give it a nice depth to the flavor, without actually making it spicy. Mike and I like a little kick, so after I add the initial measurement, I put in one more shake of the bottle. It makes me feel very Texan. And the sooner I use up my "big" Tabasco sauce, the sooner I can use the six-pack of cute little mini-Tabascos my dad got me for Christmas! (Mike pointed out that I should clarify that this wasn't the only thing my dad got me for Christmas.)

MIKE: This recipe was really good. We've had some mac and cheeses on this program, mainly microwaved meals, that have tasted a little pastey, but this actually tasted like homemade macaroni and cheese...because it actually IS homemade macaroni and cheese. The cheese sauce is authentic as you make a roux and you can taste the difference from other microwaved meal macaroni and cheese recipes.

One thing that the cook's companion (me) needs to make sure of is that they are not on the phone with their friend (Phil) when the cook (Erin) starts whistling, clearing her throat pointedly and "hooting" because she needs help straining the pasta, as the cook (Erin) will be busy stirring the roux.

*This recipe was obtained from the Weight Watchers members website. All Rights Reserved by Weight Watchers.