Pasta and Rice

Macaroni and Cheese | Slimming Friendly

Macaroni and cheese is the ULTIMATE comfort food and this slimming mac and cheese is no exception! Silky, creamy and

Serves 4
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Silky, creamy and just ultra cheesy but still suitable for popular weight loss plans like Slimming World and Weight Watchers.

Take a look at my recipe video and make the best mac n’ cheese that’s just a little bit healthier.

Post may contain affiliate links. For more information, check my disclosure

Who doesn’t love macaroni and cheese? It is one of those universally adored dishes – pure comfort food for the soul.

I have been making this recipe for so many years… but I never thought I could still enjoy it while trying to lose a bit of weight.

Thankfully Slimming World doesn’t ban pasta and – hand to heart – this mac and cheese recipe is still 100% delicious, but a little lighter and less calorie-packed.

Here’s What You Will Need

This recipe uses some of your healthy extra allowance (for milk, cheese and breadcrumbs if used) so make sure you take that into account!

Macaroni – ideally elbow macaroni. Do not use “quick cook” pasta in this recipe, especially if you are baking it. Other types of small pasta can be used as well so feel free to improvise!
Flora Light (best for a slimming version) or butter
A little plain flour
Skimmed milk, ideally Arla BOB (Best of Both) milk
Mustard powder or mustard, paprika, nutmeg and salt
Cheese – I have used reduced fat Cheddar cheese here but other types of cheese can be used or you can use a mix of different types of cheese for more flavour – Gruyere cheese is a fave!
Breadcrumbs – creates a wonderful crust in baked macaroni and cheese but up to you whether to add!
Fresh parsley
Bacon – lean bacon with all fat removed (again, totally optional)

How to Make the Best Cheese Sauce

The secret to the best macaroni and cheese lies with the cheese sauce! Making a smooth and creamy Béchamel sauce (a.k.a white sauce), to give it its proper name, is easy once you know how.

Start by melting the butter (here I used Flora Light) in a pot over medium heat.

Add the flour and stir with a wooden spoon until a paste forms – this is called a roux.

making a roux with flour and butter in a pot

Gradually add the milk, a little at a time, stirring constantly. Take your time and allow the roux to get fully absorbed into the milk before adding more. That’s the secret to a smooth silky sauce!

adding milk to roux in a pot to make a cheese sauce

Bring the sauce to a low simmer once all the milk has been added. Cook for two minutes then stir in the mustard powder, paprika and salt. At this point the sauce should be thick enough to coat the back of your spoon. If you drag your finger on the spoon it should leave a clear trail.

adding seasoning and mustard to cheese sauce

Take the sauce off the heat and add the cheese, stirring so it melts into the sauce. Do not reheat the sauce or the cheese might split.

Adding grated cheddar cheese to cheese sauce

Add your cooked macaroni and stir it all together – ooey gooey yumminess! If you want to bake this dish then read on.

stirring macaroni into cheese sauce in a pot

Baked Mac and Cheese

I like a really creamy baked macaroni and cheese so if you intend to bake this recipe the cheese sauce has to be “wetter”. Rather than use more milk, I have added a little of the pasta cooking water.

Transfer the macaroni into a baking dish and add breadcrumbs for an irresistible golden crunchy topping.

macaroni and cheese in a ceramic dish topped with breadcrumbs and bacon

Simply blitz a slice of wholemeal bread in a mini chopper until you have fine breadcrumbs – I also like to add some fresh parsley in there. Alternatively you can use Panko breadcrumbs.

For next level mac n’ cheese, add some cooked lean bacon as a topping (or in the sauce!) just make sure to remove all fat first.

Top Tips

Don’t use ready shredded cheese. This cheese is usually coated so it doesn’t stick and it will ruin your cheese sauce! Always grate the cheese yourself, I like to use a Microplane grater.
If your sauce ends up a bit lumpy (school marm voice: which it shouldn’t if you add the milk gradually!) then whisk vigorously to dissolve the lumps or whizz with an immersion blender.
Cook the pasta until just al dente – you want it to have a bit of a bite if you are making baked mac and cheese. You can set the timer of a minute less than recommended cooking time just to be sure.
I like to cook my macaroni with a little salt and a vegetable stock cube for extra flavour. Reserve a ladleful of the starchy pasta water to add to the sauce (if you intend to bake it).
Season your sauce! – taste and add salt and black pepper to taste.
Keep any leftovers (there’s never any in my house!) in the fridge for up to two days, adding a little milk or stock when reheating.

Serving Suggestions

While this recipe is slimming friendly that doesn’t mean you should load your plate sky high! I suggest serving a smallish portion with a large side helping of broccoli or green beans and a crisp green salad on the side.

There’s approximately 375 calories, 2-3 syns and 11 WeightWatchers SmartPoints in one serving.

Close up on baked macaroni and cheese with spoonful taken out

ALL IMAGES AND CONTENT ON Nusde ARE COPYRIGHT PROTECTED. IF YOU WISH TO SHARE THIS RECIPE, THEN PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL.

Recipe

Slimming Friendly Macaroni and Cheese

This slimming mac and cheese is creamy,delicious and just so cheesy but still suitable for popular weight loss plans like Slimming World and Weight Watchers.

Serves 4
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Ingredients

FOR THE MACARONI

8 oz (250g) macaroni
½ tsp salt
1 vegetable or chicken stock cube (, crumbled)

CHEESE SAUCE

1 tbsp Flora Light
1 ½ tbsp all-purpose flour ((= plain flour))
1 ⅓ cups (350ml) skimmed milk (preferably Arla BOB milk)
1 tbsp mustard powder (or 2 tsp Dijon mustard)
½ tsp salt
Pinch paprika (, to taste)
Pinch freshly grated nutmeg ((optional))
1 ¼ cups (140g) reduced fat cheddar cheese (, freshly grated)

TOPPINGS (OPTIONAL)

2 rashers lean bacon (, fat removed)
1 slice wholemeal bread
1 tbsp fresh parsley

Method

1
Bring a large pot of water to a boil and add the salt and stock cube. Add the pasta and cook for the suggested time then drain well.
2
Make the cheese sauce while the macaroni is cooking. Start by melting the butter (here I used Flora Light) in a pot over medium heat.
3
Add the flour and stir with a wooden spoon until a paste forms – this is called a roux.
4
Gradually add COLD milk a little at a time, stirring constantly. Take your time and allow the roux to get fully absorbed into the milk before adding more. This really is the secret to a silky cheese sauce!
5
Bring the white sauce into a low simmer once all the milk has been added. Cook for two minutes then stir in the mustard powder, paprika and salt. At this point the sauce should be thick enough to coat the back of your spoon. If you drag your finger on the spoon it should leave a clear trail.
6
Take the sauce off the heat and add the cheese, stirring so it melts into the sauce. Add the nutmeg then taste and season with salt and pepper, as needed. Do not reheat the sauce after this point or the cheese might split.
7
Add the macaroni and stir it all together – ooey gooey yumminess! Serve immediately with some green vegetables and a side salad.

BAKED MAC AND CHEESE

8
Preheat the oven to 350°F (180°C).
9
Dry fry the bacon in a non-stick pan until crisp then cut into small pieces.
10
Blitz the bread in a mini chopper together with the parsley until you have fine breadcrumbs.
11
Bring a large pot of water to a boil and add the salt and stock cube. Add the pasta and cook for one minute less than recommended cooking time. Reserve one ladleful of the starchy pasta water then drain before adding to the cheese sauce.
12
Make the cheese sauce while the macaroni is cooking. Melt the Flora Light in a pot over medium heat.
13
Add the flour and stir with a wooden spoon or small balloon whisk until a paste forms – this is called a roux.
14
Gradually add the milk, a little at a time, stirring constantly. Take your time and allow the roux to get fully absorbed into the milk before adding more.
15
Stir 1/3 cup (80ml) of the hot pasta water into the sauce and simmer gently for two minutes.
16
Add in the mustard powder, paprika and salt. At this point the sauce should be thick enough to coat the back of your spoon. If you drag your finger on the spoon it should leave a clear trail.
17
Take the sauce off the heat and add the cheese, stirring so it melts into the sauce.
18
Add the macaroni and stir well to combine. Add the nutmeg then taste and season with salt and pepper, as needed.
19
Transfer the macaroni into a baking dish and add breadcrumbs and bacon.
20
Bake for 20 minutes until the sauce is bubbling and the topping is crunchy and golden.
21
Serve with your choice of sides.

Notes

Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member. Nutritional information is always approximate and will depend on ingredients and serving sizes.