Light macaroni cheese

Macaroni cheese given a lighter makeover: a milk and cheese sauce thickened with cornflour, with no cream and no excess butter. Creamy and comforting, it goes down well with children while staying sensible.

Preparation: 10 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 244 kcal · 10 g protein · 33 g carbohydrate · 8 g fat

Ingredients

• 300 g of macaroni
• 400 ml of milk
• 2 tbsp of cornflour
• 100 g of grated cheese
• nutmeg, mustard

Method

1. Cook the macaroni al dente.
2. Make a light sauce: milk and cornflour, heated until thickened.
3. Add the cheese, nutmeg and a hint of mustard.
4. Mix with the pasta and brown under the grill if you like.

Nutritional benefits

By thickening the sauce with milk and cornflour rather than cream and butter, this macaroni cheese cuts its fat while keeping its creaminess. The milk and cheese provide protein and calcium. A comforting family dish that children love, more sensible than the original.

Variations and substitutions

• Use wholewheat pasta for more fibre.
• Hide broccoli or spinach in the sauce.
• Use Cheddar for more flavour.
• Gluten-free: use gluten-free pasta and cornflour.

Storage and preparing ahead

Keeps for 3 days and reheats with a little milk. Can be prepared in advance.

💡 Good to know

Add the cheese off the heat, to the hot sauce: it melts without going stringy or grainy.

Read also

Discover more vegetarian recipes · healthy & balanced recipes · kids’ recipes.

The foods in this recipe: pasta · milk · cornflour · cheese · nutmeg.

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