Slimming World Mac and Cheese with Quark and Leeks

Macaroni cheese is one of those meals that I think almost everyone loves, isn’t it? There’s something about a big dish of pasta covered in cheesy sauce, with a lovely golden topping, that makes it feel like proper comfort food. The trouble is that traditional macaroni cheese can contain quite a lot of butter, full-fat cheese and milk, which isn’t always what you’re looking for when you’re trying to make lighter meals.

This Slimming World mac and cheese recipe is my way of enjoying that lovely cheesy pasta without needing to make a traditional cheese sauce. Instead, I use quark, reduced-fat Cheddar, eggs and a few other ingredients to make a creamy pasta bake, with plenty of leeks and red onion mixed through it.

It’s been a family favourite for years, and I particularly like that it’s a fairly budget-friendly recipe too. You don’t need expensive pasta or unusual ingredients, and it makes six portions, which is handy when you’re feeding a family or planning meals for the week.

Although I originally created it with Slimming World in mind, you certainly don’t need to follow a particular diet to enjoy it. It’s simply a lighter way of making macaroni cheese, and sometimes that’s exactly what you fancy.

Just Average Jen is an independent website and isn’t affiliated with Slimming World. Syn values and Healthy Extra allowances can change, so please check current official information for the ingredients you’re using.

Why make macaroni cheese with quark?

If you’ve never used quark before, you might be wondering why on earth I’d put it in macaroni cheese instead of making a normal cheese sauce.

Quark is a soft, fresh dairy product with a fairly mild flavour, and the plain lower-fat varieties are particularly useful when you’re trying to make creamy dishes without adding lots of butter or cream.

I remember when I first heard the word quark, I thought it sounded like a posh person doing a duck impression. Perhaps that’s just me, but it certainly doesn’t sound like something you’d expect to find in a pasta bake!

Fortunately, it’s much easier to use than its name might suggest. Because the flavour is fairly mild, it works well with stronger ingredients such as Cheddar, garlic and mustard, which is exactly what happens in this recipe.

Quark doesn’t behave exactly like a traditional cheese sauce, though. It can become grainy or separate if overheated, so I find it works best when it’s combined with the other sauce ingredients and baked as directed rather than boiled vigorously.

If you’d like to know more about it, I’ve got a whole guide to what quark is and how to use it, including more ideas for savoury and sweet recipes.

What makes this a lighter mac and cheese?

The main difference is the sauce.

Traditional macaroni cheese often starts with butter and flour, followed by milk and plenty of cheese. There’s nothing wrong with enjoying that version, but I wanted something a little different for the days when I’m looking for a lower-fat meal.

This recipe uses 400g of quark, two eggs and 160g of reduced-fat Cheddar across six portions, along with tomato purée and mustard powder for extra flavour.

I’ve also added leeks and red onion, which make the dish more substantial and add a lovely flavour alongside the cheese.

I wouldn’t claim that eating this macaroni cheese will automatically make you lose weight, because that’s not how food works, but it gives you another option if you’re trying to make changes to your usual meals.

Ingredients for Slimming World mac and cheese

This recipe makes six portions, and you’ll need:

• 6 leeks, trimmed and thinly sliced
• 2 cloves garlic, crushed
• 300ml vegetable stock
• 300g dried macaroni pasta
• 400g plain quark
• 6 tbsp tomato purée
• 1 large red onion, finely diced
• 1 tsp mustard powder
• 2 eggs, beaten
• 160g reduced-fat Cheddar cheese
• Low-calorie cooking spray
• Seasoning, to taste

One thing I like about this recipe is that most of the ingredients are easy to find in an ordinary supermarket. I don’t think healthy cooking should mean travelling to three different shops to find something you’ve never heard of, particularly when you’re trying to keep the food bill down.

Which quark is best for mac and cheese?

I’d recommend choosing plain quark rather than a flavoured variety.

You want the cheese, garlic, mustard and vegetables to provide the flavour, rather than buying a quark product that already contains ingredients that might not work particularly well in macaroni cheese.

I usually look in the chilled section near the soft cheeses and cottage cheese. I’ve found quark in supermarkets such as Lidl and Aldi as well as the larger supermarkets, although availability varies.

If you’re following Slimming World, check the exact product you’re buying because different varieties can have different nutritional information and plan values.

I wouldn’t automatically swap the quark for cream cheese or yoghurt and expect the same result. You could experiment, but it would change the sauce and potentially how it behaves in the oven.

Do I have to use macaroni pasta?

Not at all, and anyone who knows me will probably realise I’m not particularly loyal to one pasta shape when there’s a bargain to be had!

I have a habit of shopping in different supermarkets depending on what’s on offer. Sometimes that means buying macaroni, and sometimes it means grabbing a big bag of fusilli, penne or whatever works out cheapest.

I often buy larger bags of pasta because we use so much of it, and I can’t see the point in paying extra for a particular shape when something else will work just as well.

Macaroni is the traditional choice for this recipe, but other small pasta shapes should work too. Just cook them according to their packet instructions before mixing them into the sauce.

If you need a little help getting your pasta right, have a look at my how to cook pasta guide.

Why add leeks to macaroni cheese?

I think leeks work brilliantly with cheese because they have a mild, slightly sweet flavour once cooked.

This recipe uses six leeks, which might sound like a lot when you first read the ingredients, but they cook down and become part of the finished pasta bake.

They’re also a useful way of including more vegetables in a meal that might otherwise be mostly pasta and cheese.

Fresh leeks are lovely, particularly when they’re in season, but frozen sliced leeks can be a convenient alternative. They’re often cheaper too, which is worth remembering when you’re trying to make family meals on a budget.

If you use frozen leeks, I’d recommend cooking them thoroughly and draining off any excess water before combining them with the sauce, otherwise the finished macaroni cheese could be too watery.

Can I use a different onion?

Yes, absolutely.

I use red onion because I like the flavour it brings to the dish, but white or brown onion would work if that’s what you already have.

If somebody in your family isn’t keen on onions, you could chop them very finely so they’re less noticeable, or experiment with leaving them out.

Personally, I think the combination of onion, leeks and cheese is one of the things that makes this recipe particularly tasty, so I’d keep them if you can.

Which vegetable stock should I use?

This is one ingredient I’ve become fussier about over the years.

I used to assume that all stock cubes tasted more or less the same, so I’d buy whichever was cheapest. These days, I do think the flavour can make a noticeable difference, particularly in recipes where the stock is cooking directly with vegetables.

I quite like Knorr stock pots and tend to pick them up when they’re on offer, but you can use whichever vegetable stock you prefer.

Just remember that stock can contain quite a lot of salt, so taste the finished dish before adding too much extra seasoning.

How to make Slimming World mac and cheese

Start by preheating your oven to 200°C (180°C fan) or Gas Mark 6.

Cook the macaroni according to the packet instructions, then drain it and set it aside.

While the pasta is cooking, spray a large frying pan with low-calorie cooking spray and gently fry the crushed garlic for approximately two minutes.

Add the sliced leeks, finely diced red onion and vegetable stock, then bring everything to the boil before reducing the heat and simmering for six to eight minutes.

Once the vegetables have softened, combine them with the cooked pasta. If there’s a lot of excess liquid, drain some away so the finished bake doesn’t become watery.

In a separate bowl, mix the quark, tomato purée, beaten eggs and mustard powder until smooth.

I often try to mix everything directly in the oven dish when there’s enough room, because there’s no point creating another washing-up job if you don’t need to!

Add the quark mixture to the pasta and vegetables, then stir everything together so the ingredients are evenly combined.

Season to taste and stir in most of the reduced-fat Cheddar, keeping a little back for the topping.

Transfer the mixture to a large ovenproof dish, sprinkle over the remaining cheese and bake for approximately 15–20 minutes, until the topping is golden and the egg-based sauce is thoroughly cooked and set.

Leave the macaroni cheese to stand for around five minutes before serving.

How do I stop quark going grainy?

This is probably one of the most useful things to know if you’re cooking with quark for the first time.

Quark is different from cream, so it doesn’t always respond well to high temperatures or vigorous boiling.

For this recipe, you’re combining it with eggs, tomato purée and mustard before baking it with the pasta and vegetables. You aren’t trying to boil a saucepan of quark into a traditional cheese sauce.

I’d make sure the ingredients are well mixed and avoid baking the dish for longer than necessary.

The finished texture may be slightly different from a macaroni cheese made with a traditional flour-based sauce, but that’s part of using different ingredients.

Can I make this mac and cheese without leeks?

You could experiment with other vegetables if you’re not keen on leeks.

Broccoli, spinach or mushrooms might be worth trying, although you’ll need to consider how much water they release when cooked.

The original recipe uses six leeks, so replacing them with a tiny handful of another vegetable would make quite a difference to the finished dish.

I’d recommend making the original version first if you can, then deciding what you’d like to change next time.

Is this macaroni cheese suitable for Slimming World?

This recipe was originally created as a lighter, unofficial Slimming World macaroni cheese, using quark, reduced-fat Cheddar and plenty of vegetables.

If you’re following Slimming World, the important thing is to check the current values for the ingredients you’re using, particularly the cheese, quark, stock and cooking spray.

You’ll also need to consider whether you’re using any Healthy Extra allowances and how the recipe is divided into portions.

I don’t want to give you an outdated Syn calculation and have you discover later that the rules or products have changed.

What I would say is that this recipe gives you a way to enjoy macaroni cheese while making some different ingredient choices, and you can work out how it fits into your own plan.

For more ideas, have a look through my Slimming World pasta recipes, where you’ll find plenty of other family meals.

Is quark mac and cheese healthier than ordinary macaroni cheese?

It depends on the ingredients and portion sizes you’re comparing.

This version uses quark and reduced-fat Cheddar instead of a traditional butter-and-flour cheese sauce, and it contains a substantial amount of vegetables.

That may make it a useful alternative if you’re looking to reduce the fat content of your usual macaroni cheese, but I wouldn’t say one recipe is automatically healthy and another isn’t.

I think it’s much more useful to find meals that you enjoy, that fit your budget and that work with your lifestyle.

After losing weight and changing the way I think about food, I’ve become much less interested in feeling guilty about what I eat. A comforting bowl of macaroni cheese can absolutely have a place in your meal planning.

I’ve written more about this in my article on whether pasta is healthy.

What can I serve with macaroni cheese?

Because this recipe already contains pasta, leeks and onion, it can be served as a main meal without needing lots of extras.

If you fancy adding something, a green salad, steamed broccoli or some roasted vegetables would work well.

You could also serve smaller portions alongside another dish, particularly if you’re cooking for people with different appetites.

I think it’s the sort of family meal that works nicely on a chilly evening when you want something comforting without spending hours in the kitchen.

Can I make macaroni cheese ahead?

Yes, you can prepare the ingredients ahead, although I’d be mindful that the sauce contains eggs and quark.

If you’re assembling the dish in advance, refrigerate it promptly and keep it properly chilled until you’re ready to cook it.

You may need to allow a little extra oven time if the assembled dish is going in cold, and you should make sure the centre is thoroughly cooked before serving.

I wouldn’t leave the uncooked mixture sitting around at room temperature.

How do I store leftover macaroni cheese?

Cool any leftovers promptly and refrigerate them in a covered container.

Reheat thoroughly until piping hot throughout, following appropriate food-safety guidance.

Because this recipe uses quark, the sauce may change texture a little when reheated, so don’t expect it to be identical to a freshly baked portion.

Can I freeze quark macaroni cheese?

You could experiment with freezing portions, but I wouldn’t promise that the texture will be exactly the same after defrosting.

Quark-based sauces can sometimes separate or become grainy, and pasta can soften when reheated.

If you do freeze some, cool it promptly, use suitable freezer containers and reheat safely after defrosting.

Personally, I’d be more inclined to enjoy this one freshly made or use the leftovers over the following day or two.

Frequently asked questions

Can I use Philadelphia instead of quark?

You could experiment with a suitable soft cheese, but it would change the fat content, flavour and consistency of the sauce. I wouldn’t assume you can swap it directly without affecting the recipe.

Does quark taste cheesy?

Plain quark has a mild, slightly tangy flavour rather than the strong flavour of Cheddar. That’s why this recipe also includes reduced-fat Cheddar, garlic and mustard.

Can I make this without eggs?

The original recipe uses two beaten eggs as part of the sauce, so leaving them out could affect how it sets during baking. I haven’t tested an egg-free version.

Can I use frozen leeks?

Yes. Cook them and remove excess water before adding them to the pasta mixture.

How many people does this recipe serve?

It makes six portions, although serving sizes will naturally vary depending on appetite and what else you’re serving.

Is this macaroni cheese vegetarian?

It can be, provided you use vegetarian stock and Cheddar made with vegetarian rennet. Check the labels of your particular ingredients.

Can I use full-fat Cheddar?

You could, but the nutritional values would change. The original lighter recipe uses 160g reduced-fat Cheddar.

More pasta recipes you might enjoy

If you love a cheesy pasta bake, my ham and cheese pasta bake is another family-friendly option for meat eaters, while my mushroom and spinach pasta bake is worth trying if you fancy a vegetarian dinner.

I’ve also got a pasta bake recipes collection with lots of ideas, as well as my main pasta recipes guide if you’re looking for something completely different.

And if you’ve bought a tub of quark for this recipe and are wondering what to do with the rest, have a look through my quark recipes for more inspiration.

I’d love to know whether you’ve tried making macaroni cheese with quark before, or whether this is your first attempt. And if you’ve found a particularly good bargain on quark or reduced-fat cheese recently, do tell me. I’m always happy to hear about a supermarket bargain!

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