Photo of Make-ahead macaroni cheese by WW

Make-ahead macaroni cheese

Points® value
Total Time
40 min
10 min
30 min
A delicious classic made lighter!


White pasta, dry

250 g

Cauliflower, Raw

500 g

Skimmed Milk

800 ml


2 clove(s)


1 medium

Bay leaf, dry

2 leaf/leaves

Low Fat Spread

50 g

Plain White Flour

50 g

Half fat Cheddar cheese

100 g


3 large, chopped

Calorie controlled cooking spray

1 spray(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the tomatoes in a square baking dish and spray with the cooking spray. Heat until skins start to crack.
  2. Meanwhile, bring a saucepan of water to the boil. Add the pasta and return to the boil. Cook for 10 minutes or until tender.
  3. To make the cheese sauce, blend the flour with a little of the milk and low fat spread in a non stick saucepan, stirring until smooth. Gradually add the rest of the milk. Drop in the bay leaf and bring the sauce to the boil, stirring. Simmer for 2 minutes then remove from the heat and stir in the Cheddar cheese. Remove the bay leaf.
  4. Drain the pasta and mix with the cheese sauce and tip into the baking dish on top of the roasted tomatoes. Gently mix together. Add onion, garlic and cauliflower and bake in the oven for 20 minutes until crisp, golden brown and bubbling.