Slimming Friendly Macaroni and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
374 kcal
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Course
Main Course, Lunch
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Cuisine
American
Slimming Friendly Macaroni and Cheese
Description
Slimming Friendly Macaroni and Cheese features macaroni cooked with a vegetable or chicken stock cube for added flavor. The cheese sauce is prepared by creating a roux from softened Flora Light and flour, then gradually whisking in skimmed milk to achieve a creamy base. Mustard powder and paprika season the sauce, giving it a subtle tang and mild warmth, while reduced-fat cheddar melts into the sauce for cheesy richness. The optional toppings—crispy, lean bacon and toasted wholemeal bread crumbs accented with fresh parsley—add texture and savory notes. This dish offers a lighter take on traditional mac and cheese without sacrificing a creamy consistency.
The recipe’s method of slowly incorporating cold milk into the roux ensures a smooth sauce that coats the pasta well. This depth of cooking technique concentrates flavor while keeping the dish relatively light. The finishing seasoning with nutmeg is optional but can impart a gentle warmth to the dish. It’s a practical pasta meal that works well for a filling lunch or dinner when comfort food is desired without heavy calories.
To finish, the sauce and cooked macaroni are stirred together, and the optional toppings can be added and briefly browned under a grill for a crunchy finish. This makes a balanced plate offering satisfying taste and texture while maintaining a focus on slimming-friendly ingredients.
Ingredients
FOR THE MACARONI
- 250 g macaroni 8 oz
- ½ tsp salt
- 1 vegetable stock cube crumbled, or chicken stock cube
CHEESE SAUCE
- 1 tbsp Flora Light
- 1 ½ tbsp plain flour
- 350 ml milk preferably Arla BOB milk, 1 ⅓ cups, skimmed
- 1 tbsp mustard powder or 2 tsp Dijon mustard
- ½ tsp salt
- Pinch paprika , to taste
- Pinch nutmeg optional, freshly grated
- 140 g cheddar cheese freshly grated, 1 ¾ cups, reduced fat
TOPPINGS (OPTIONAL)
- 2 Bacon fat removed, lean rashers
- 1 lice wholemeal bread
- 1 tbsp parsley fresh
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.
Notes
- The cheese sauce is best made by gradually adding cold milk to the roux to prevent lumps and achieve a silky texture.
- Use reduced-fat cheddar and skimmed milk to keep the dish lower in fat without losing cheese flavor.
- Optional toppings like lean bacon and toasted wholemeal bread crumbs add crunch and extra flavor, but can be omitted for fewer calories.
- Seasoning with mustard powder and paprika enhances the cheese sauce subtly, adding depth without extra fat.
- Nutmeg is optional and can provide a mild warm note; use freshly grated if possible.
- Cooking the macaroni with a stock cube imparts more savory taste than plain salted water.
- Adjust seasoning after adding cheese to balance salt and spice levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 1128mg | 47% |
| Potassium | 329mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 277mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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