Food & nutrition

Macaroni Cauliflower Cheese

By combining cauliflower cheese with macaroni cheese – and reducing some ingredients – you’ll be able to keep the SmartPoints values in check.
Published 12 November, 2015


Weight Watchers Recipe

9 SmartPointsTM values per serving
SmartPoints values per recipe 38
Takes 20 minutes
Serves 4


250 g (9 oz) dried macaroni
1 cauliflower, broken into florets
15 g (½ oz) low fat spread
40 g (1½ oz) plain flour
450 ml (16 fl oz) skimmed milk
1 teaspoon wholegrain mustard
12 cherry tomatoes, halved
50 g (1¾ oz) half fat Cheddar cheese, grated
salt and freshly ground black pepper



  1. Cook the macaroni in a large saucepan of boiling water for 5 minutes, then add the cauliflower. Cook for a further 5–6 minutes, until the pasta and cauliflower are tender.
  2. Meanwhile, put the low fat spread, flour and milk into a nonstick saucepan. Heat, stirring constantly with a small whisk until thickened and smooth (see Cook’s tip, page 68). Remove from the heat and add the mustard. Season to taste.
  3. Preheat the grill to medium hot. Warm a large grill-proof baking dish underneath it.
  4. Drain the cooked pasta and cauliflower thoroughly – if they are too wet they will make the sauce runny. Tip them into the baking dish and pour the hot sauce on top. Dot the cherry tomatoes over the surface and sprinkle with the grated cheese. Grill for 5–6 minutes until browned and piping hot, then serve.


You could use half cauliflower and half broccoli florets.

Following the Filling & Healthy day approach?

For this recipe use 8 of your weekly SmartPoints allowance per serving.

SmartPoints values to spare?

+1  per portion by adding an extra 50 g (1¾ oz) half fat Cheddar cheese to the recipe, grating it into the hot sauce.


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