Slimming World's macaroni cheese is deliciously deluxe and really simple to make - perfect if you're looking for a fuss-free, healthy supper during the midweek rush.
The mustard powder and nutmeg give Slimming World’s macaroni cheese a wonderfully warming flavour. You won’t believe that this delicious mac ‘n’ cheese misses out on calories as it’s bursting with plenty of flavour, just like a classic macaroni cheese recipe. This pasta bake serves 4 people making it the perfect mid-week choice for the whole family. It’s also packed with vegetables, so will count towards your 5-a-day. For more fresh flavours, add more veggies like spinach, asparagus, kale or tenderstem broccoli to serve.
- 400g dried macaroni or other small pasta shapes
- Low-calorie cooking spray
- 2 leeks, sliced
- 2 courgettes, sliced
- 125g mushrooms, sliced
- 1 tbsp finely chopped fresh parsley, to garnish
- Salad or vegetables, to serve
- For the sauce
- 2 level tbsp cornflour
- 250ml skimmed milk
- 150g fat-free natural fromage frais
- 1 tsp mustard powder, mixed with 2 tsp water
- A pinch of grated nutmeg
- 40g reduced fat Cheddar-style cheese, grated
To make this Slimming World recipe, preheat the oven to 180°C/fan 160°C/gas 4. Cook the pasta according to the pack instructions then drain well and set aside.
Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the leeks, courgettes and mushrooms and cook for 8-10 minutes or until softened.
While the vegetables are cooking, make the sauce. Blend the cornflour with a little milk and set aside. Bring the remaining milk to the boil in a saucepan over a medium-high heat, then stir in the cornflour mixture and cook for 1-2 minutes or until thickened, stirring continuously.
Remove the pan from the heat and beat in the fromage frais, mustard and nutmeg with a wooden spoon. Season to taste and stir in most of the cheese.
Tip the pasta and vegetables into an ovenproof dish, mix well and pour the sauce over the top. Sprinkle over the rest of the cheese and bake for 20-30 minutes or until crisp and golden. Scatter over the parsley and serve hot with salad or your favourite vegetables.
Recipe taken from Slimming World’s collection.