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 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.

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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.

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!

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.

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.

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

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. 

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.

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Slimming Friendly Macaroni and Cheese

Lucy Parissi | Supergolden Bakes

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.

5 from 5 votes

Print Pin Rate

Course: Lunch, Main Course

Cuisine: American

Keyword: Macaroni and Cheese, Slimming Macaroni and Cheese

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 374kcal

Ingredients

FOR THE MACARONI

• 250 g ( 8 oz) macaroni250 g ( 8 oz) macaroni
• ½ tsp salt½ tsp salt
• 1 vegetable or chicken stock cube , crumbled1 vegetable or chicken stock cube , crumbled

CHEESE SAUCE

• 1 tbsp Flora Light1 tbsp Flora Light
• 1 ½ tbsp plain flour1 ½ tbsp plain flour
• 350 ml (1 ⅓ cups) skimmed milk preferably Arla BOB milk350 ml (1 ⅓ cups) skimmed milk preferably Arla BOB milk
• 1 tbsp mustard powder or 2 tsp Dijon mustard1 tbsp mustard powder or 2 tsp Dijon mustard
• ½ tsp salt½ tsp salt
• Pinch paprika , to tastePinch paprika , to taste
• Pinch freshly grated nutmeg (optional)Pinch freshly grated nutmeg (optional)
• 140 g (1 ¾ cups) reduced fat cheddar cheese , freshly grated140 g (1 ¾ cups) reduced fat cheddar cheese , freshly grated

TOPPINGS (OPTIONAL)

• 2 rashers lean bacon , fat removed2 rashers lean bacon , fat removed
• 1 slice wholemeal bread1 slice wholemeal bread
• 1 tbsp fresh parsley1 tbsp fresh parsley

Instructions

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

• Preheat the oven to 180C (350F).
• Dry fry the bacon in a non-stick pan until crisp then cut into small pieces.
• Blitz the bread in a mini chopper together with the parsley until you have fine breadcrumbs.
• 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.
• Make the cheese sauce while the macaroni is cooking. Melt the Flora Light in a pot over medium heat.
• Add the flour and stir with a wooden spoon or small balloon whisk until a paste forms – this is called a roux.
• 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.
• Stir 80ml (1/3 cup) of the hot pasta water into the sauce and simmer gently for two minutes.
• 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.
• Take the sauce off the heat and add the cheese, stirring so it melts into the sauce.
• Add the macaroni and stir well to combine. Add the nutmeg then taste and season with salt and pepper, as needed.
• Transfer the macaroni into a baking dish and add breadcrumbs and bacon.
• Bake for 20 minutes until the sauce is bubbling and the topping is crunchy and golden.
• Serve with your choice of sides.

Video

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.

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Nutritional information is always approximate and will depend on ingredients and serving sizes.

Nutritional Info

Calories: 374kcal | Carbohydrates: 58g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1128mg | Potassium: 329mg | Fiber: 3g | Sugar: 7g | Vitamin A: 516IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 1mg

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