Photo of Ultimate macaroni cheese by WW

Ultimate macaroni cheese

Points® value
Total Time
45 min
10 min
35 min


White pasta, dry

150 g, macaroni


2 medium, trimmed and thinly sliced

Cauliflower, Raw

1 whole, leaves removed, cut into small florets

Semi Skimmed Milk

400 ml

Vegetable stock cube

1 cube(s), to make 400ml stock

Plain White Flour

60 g

Mustard Powder

1 teaspoon(s), level

Light Mozzarella

60 g, diced

Half fat Cheddar cheese

100 g, mature, grated

Ground Nutmeg

1 g, pinch


¼ teaspoon(s), level, sweet smoked or cayenne

WW White Wraps

½ individual, blitzed to breadcrumbs in a mini food processor

Calorie controlled cooking spray

4 spray(s)


  1. Cook the macaroni in a large pan of water, to pack instructions. Add the leeks and cauliflower for the last 3 minutes of cooking time. Drain well and set aside.
  2. Meanwhile, put the milk and stock in a medium pan set over a medium heat, and whisk in the flour and mustard powder until you have a smooth sauce. Bring to a simmer, whisking continuously, and cook for 3-6 minutes, until the sauce has thickened. Reduce the heat to low and cook for a further 2 minutes, to further thicken the sauce. Remove from the heat and stir in the mozzarella, most of the Cheddar and the nutmeg. Stir until the cheese has melted, then season to taste.
  3. Preheat the oven to 220°C, fan 200°C, gas mark 7. Transfer the cooked macaroni, leeks and cauliflower into a 22cm x 14cm baking dish, then pour over the cheese sauce. Scatter over the remaining cheese and the breadcrumbs, then sprinkle with the paprika or cayenne pepper. Mist with calorie controlled cooking spray then bake for 15-20 minutes, until golden and bubbling.


Serve with a Zero SmartPoint green salad