Photo of Mac 'n' cheese by WW

Mac 'n' cheese

Points® value
Total Time
1 hr 5 min
20 min
45 min
This easy, cheesy pasta bake will be a favourite with all the family and makes a great treat when the weather turns cooler. A pinch of cayenne pepper adds a spicy kick.


White pasta, dry

260 g, macaroni

Plain White Flour

1½ tablespoon(s), level

Skimmed Milk

300 ml

Low Fat Spread

25 g

Half fat Cheddar cheese

100 g, grated

Dijon Mustard

1 teaspoon(s), level

Cayenne Pepper

¼ teaspoon(s), level, large pinch

Breadcrumbs, dried

2 tablespoon(s)

Broccoli, raw

200 g, tenderstem, to serve

Parsley, fresh

1 tablespoon(s), leaves, to garnish


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Cook the macaroni according to pack instructions, then drain.
  2. Whisk the flour with 100ml of the milk until smooth. Pour into a pan and gently heat, stirring constantly until it starts to thicken. Gradually add the remaining milk, whisking until smooth, then simmer gently for 2 minutes before removing from the heat.
  3. Add the spread to the sauce, along with two-thirds of the cheese, the mustard, cayenne pepper and some freshly ground black pepper. Allow the cheese to melt, then stir to combine. Season to taste.
  4. Add the pasta to the sauce and stir until coated, then pour everything into a 20cm baking dish. Combine the remaining cheese with the breadcrumbs and scatter over the pasta, then bake for 25 minutes, or until golden.
  5. Meanwhile, cook the broccoli in a pan of boiling water for 5-6 minutes until just tender. Scatter the parsley over the mac ’n’ cheese, then serve with the broccoli.


Try adding cubes of roasted butternut squash, for no extra SmartPoints.