Macaroni Cheese…


This is one of Shanes favourites. Its a really quick recipe with a proper cheese sauce.

There are a few syn free versions of mac n cheese on the internet and social media, mainly just stirring Primula cheese through pasta, but to me that’s not mac n cheese. But that’s why it’s great that we are all so different and all like different things. You can then find what you like by trying different recipes.

NOTE: Now like our lasagne sauce I use full fat butter in this recipe purely because it gives a better and richer sauce but feel free to swap it out for something lower in fat and less syns however don’t forget to adjust the syns accordingly and you may have to play around with quantities as they may vary. Same with milk, we use whole milk so if you use a different kind of milk you may need to adjust quantities.


Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Cheese grater with varying grater sizes.
  • A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
  • Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.

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Macaroni Cheese


Serves 4 – 1 HexA and 3.5 syns per portion

  • 300g macaroni pasta
  • 25g butter – 9 syns
  • 25g plain flour – 4.5 syns
  • 100ml whole milk – ยฝ HexA or 3 syns
  • 100ml water
  • 100g light mature cheddar – 2ยฝ HexA or 15 syns
  • 30g red Leicester cheese – 1 HexA or 6 syns
  • ยฝ – 1 teaspoon mustard powder (Optional, use as much as you like or leave it out completely)
  1. Cook the pasta according to the packets instructions.
  2. Meanwhile make your cheese sauce by warming the milk and water in the microwave until hot (not bubbling).
  3. In a milk pan melt the butter over a medium heat, add in the flour and mustard (optional) to make a roux and keep whisking until smooth.
  4. Whisk in the hot milk and water gradually until you get a thick sauce.
  5. Whisk in the cheese and bring to a steady simmer and simmer on a low heat for a few minutes continuously stirring until the cheese is melted, season with salt and pepper if needed.
  6. Drain the pasta and tip into the sauce and stir everything to combine. Serve as a side dish or alongside a salad for a main meal.

Top Tips:

  • Cook some bacon (fat removed) under the grill and pulse in a blender to become bacon crumbs. In step 5 leave some of the cheese behind. Place the mac and cheese in an oven proof dish, add the left aside cheese and bacon crumbs and pop under a hot grill until melted and golden.
  • Blitz some wholemeal bread (syn accordingly or use your HexB). In step 5 save some of the cheese behind. Place the mac and cheese in an oven proof dish, sprinkle over the breadcrumbs and left aside cheese and grill until golden and melted.
  • In step 6 stir through some chilli con carne for a chilli mac and cheese.
  • Top with grilled chicken marinated in spices from SpiceNTice for some extra flavour.