Low-fat healthier mac and cheese recipe – unofficial Slimming World macaroni cheese

If you are looking to make a Slimming World macaroni cheese and have come across this recipe then this healthier mac and cheese recipe is a firm family favourite. It is full of flavour and vegetables but also low in fat so perfect for you.

Disclaimer: Just Average Jen is not connected with any weight loss plan. Please check nutritional values and/or syns yourself.

Once a staple family favourite across America (known as mac n cheese), Macaroni Cheese seems to have had somewhat of a resurgence of late. It’s a popular addition to many food truck menus.

For some, the idea of enjoying macaroni cheese whilst dieting is completely impossible.

However, with this low-fat version, you can have your cake (ahem… macaroni cheese) and eat it! So, here I share with you all a tasty macaroni cheese that won’t provide you with an excuse for that increase on the scales!

A classic comfort food dish that has been popular with people of all ages for decades, my low-fat macaroni cheese hits all the right buttons, proving a family favourite.

A bit of background on quark

When you hear the word ‘quark’, you may be forgiven for thinking it’s a posh person doing a duck impression – or is that just me who thought that?

Anyway, it’s a soft cheese generally found in Germany and Eastern European countries. Because of its mild, creamy flavour, it’s often a great addition to dishes that need a sauce but with very few calories or fat content (if you choose the right one!).

As well as being a great food for anyone watching their weight, quark is also a good source of protein and calcium, promoting strong bones, teeth and muscle tissue.

I like quark mixed into savoury dishes where it takes on the flavour of other ingredients.

I have a whole article about Quark if you fancy reading more and finding more recipes using Quark.

Choosing the best ingredients for healthy macaroni and cheese

I have a habit of visiting a different supermarket each week. There isn’t one I prefer over the others, generally, and I like shopping for a bargain, so will head wherever I’ve heard they are.

Choosing quark

For this recipe, you should always buy plain quark as those which are flavoured often are higher in calories and it is just as easy to flavour it yourself!

Quark is available in most supermarkets in the same area as other soft cheeses such as Philadelphia etc. It can also be purchased at budget supermarkets like Lidl and Aldi.

Quark also freezes well, so feel free to buy it when you see it reduced and simply defrost before using.

Choosing pasta or macaroni

Contrary to the name of the dish, I don’t actually stick to macaroni pasta all the time. With the cost-of-living crisis hitting hard, I tend to grab a bag of the lowest-priced pasta there is.

Lidl do small bags of fusilli, penne and conchiglie, which are great, but I use a lot, so tend to buy 3kg bags from either Tesco or ASDA. 

Choosing the leeks

Leeks are a great source of vitamins A and C as well as fibre and are low in calories.

Best from November to April in the UK; if you know someone with a vegetable patch or allotment, you might get some freshly grown leeks free if they are overrun with them. You’ll have to wash the earth from them, but I promise the mild, sweet flavour will be so much better in fresh ones.

Frozen leeks are nutritionally just as good as fresh usually, so keep an eye out for those, to save money. If you use frozen leeks for this recipe, I recommend draining any water from them after frying.

Red onions – will white onions do?

Whilst this recipe calls for red onions this is my preference and you could use white or brown onions if you prefer. The reason I suggest red onions is because I feel their flavour and crunchiness give the perfect addition to the macaroni cheese.

If you don’t like onions or someone in your family doesn’t then you could omit them altogether or chop them more finely if you prefer.

Choosing the vegetable stock

Vegetable stock – it all tastes the same, right? Wrong. I thought like that when I was younger and bought the cheap basic stock cubes, but now I’m a bit fussier about flavour.

If you can afford to spend a bit more, the quality of Knorr stock pots is far superior to any cube I’ve ever tried. I tend to buy a couple of packs of four when I see them on offer to cut the cost slightly.

Step-by-step instructions

Preheat the oven to 200°c/Gas 6.

Cook macaroni pasta shapes according to packet instructions, strain and set aside.

Meanwhile, spray a large frying pan with low-calorie cooking spray and gently fry the garlic for two minutes then add the sliced leeks and stock and bring to a boil then simmer for 6-8 minutes.

Transfer leeks mixture and pasta to a mixing bowl and stir to mix well or if you have used a large enough saucepan or frying pan simply mix in one of those to minimise washing up!

Mix the tomato puree, beaten eggs, mustard powder and quark until smooth. I find to save washing up that mixing these together in the oven dish is easy and then I add the leeks and onions to the dish directly and mix well.

Add the onions, leeks and pasta to the oven dish with the quark, egg, mustard and tomato puree.

Season well and add the cheese, leaving a little to sprinkle on top.

Pour the mixture into a large oven dish if you haven’t mixed it there already, sprinkle with the remaining cheese and bake for 15-20 minutes.

Leave to stand for 5 minutes before serving.

More healthy recipes you may enjoy

For more pasta-based recipes for all the family check out my ultimate pasta recipe post with recipes like creamy cheese and ham pasta bake.

If this has made you realise you should use quark more and are looking for more recipes with it check out my ultimate quark recipe list including quark cheese sauce.

If you are vegetarian or want to eat more vegetarian or plant-based meals I have a full list of vegetarian and vegan recipes. A tasty recipe with similar flavours to this mac and cheese is my cheesy leek and potato pie.

Have you ever tried mushroom macaroni cheese? I saw it recently and haven’t tried it before, but it sounds good, so I will try it!

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