Photo: Slimming World, 2022.

Mac n cheese muffins

Recipe by Slimming World

The comfort food classic goes bite-size! They're a savvy way to sort a snack attack. They are a great way to satisfy a craving without going overboard on the calories.

These muffins will keep for two to three days in an airtight container in the fridge.


125g dried macaroni

A small red pepper, deseeded and diced

One small leek, thinly sliced

Two large eggs, plus two large egg yolks

½tsp mustard powder

Four level tbsp skimmed milk

100g reduced-fat Cheddar, grated

Low-calorie cooking spray


Preheat your oven to 180°C/fan 160°C/gas 4.

Cook the macaroni according to the pack instructions, adding the pepper and leek to the pan when the pasta has one minute to go.

Drain really well, then tip everything onto kitchen paper and leave to dry.

Whisk the whole eggs with the egg yolks, mustard powder, milk and cheese in a large bowl. Add the macaroni mixture and stir to combine.

Double-line six holes of a deep muffin tin with two muffin cases per hole and spray the insides of the top cases with low-calorie cooking spray. Divide the mixture between the cases and bake for 30 minutes or until golden and set. Leave to cool in the tin for 15 minutes, then remove and leave to cool completely.


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