This easy Mac & Cheese is just 6 Smart Points per portion on Weight Watchers Blue, Green, Purple & Freestyle plans. It is 2 SmartPoints per portion on the Purple plan if you use wholewheat pasta.

KeywordEasy weight watchers, weight watchers, Weight Watchers dinner, weight watchers mac & cheese

Prep Time15 minutes

Cook Time20 minutes

Total Time35 minutes

Servings6 people



  • 2 cups skim milk (470ml) skimmed or 1%
  • 1 cup water (235ml)
  • 2⅔ cups dry macaroni (275g)
  • 1 tsp salt
  • 1 tsp mustard
  • 1/4 tsp nutmeg
  • 1/2 tsp garlic granules
  • 2¼ cups frozen butternut squash (400g) thawed & pureed
  • 1 cup reduced fat mature cheddar (115g) grated


  • Defrost the butternut squash chunks and puree using a hand blender. If you don’t have a hand blender you can mash the butternut squash with a fork. Set aside.
  • Place the milk, water, macaroni, salt, mustard, nutmeg & garlic granules in a large saucepan. Cook over a medium heat for about 3 – 4 minutes until the first bubbles just start to appear. Turn down the heat and cook for a further 10 – 12 minutes, stirring continuously. It is important not to let the mixture boil.
  • Once the mixture is thick and sauce like, add the pureed butternut squash and stir. Add half of the grated cheese and stir.
  • Tip into a casserole dish and top with the remaining cheese. Place under the grill until all the cheese has melted, is bubbling and has started to brown.


Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc.  It should therefore be considered as an estimate.


Calories: 261kcal | Carbohydrates: 46g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 554mg | Potassium: 472mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7027IU | Vitamin C: 13mg | Calcium: 220mg | Iron: 1mg


It is 2 SmartPoints per portion on the Purple plan if you use wholewheat pasta.


Beer bread makes for amazing dinner rolls, with a soft crumb and fantastic crust. These are made with beer and they taste delicious! They can be made with water too. And frozen, so you have warm rolls with every meal!


  • 1 oz fresh or .75oz (¾ of an ounce) active dry yeast
  • 2 tablespoons honey or sugar
  • 2 and ⅔ cups tepid beer (you can use water or milk)
  • 3 ½ to 4 cups (500g) bread flour
  • 3 cups (500g) semolina flour
  • 2 teaspoons (30g) salt
  • Extra flour and semolina for dusting

  • Dissolve yeast in a bowl with 1 cup beer and the honey. Leave a few minutes until foaming.
  • In the bowl of a stand mixer (or a large bowl if making by hand) mix flour, semolina and salt.
  • Make a hole in the middle and add the yeast mixture and the rest of the beer. With a wooden spoon mix until you have a shaggy mass.
  • If using a mixer, attach the dough hook and knead for a few minutes until the dough starts to come together.
  • Adjust liquid (add water by teaspoons if the dough is too dry and won’t come together) or flour (add by tablespoons if the dough is too wet) if needed.
  • Knead for 5 minutes until smooth.
  • If making by hand dump the mix onto a lightly floured surface and knead by hand for 1 minute, adding teaspoons of water (if too dry) or tablespoons of flour (if too wet).
  • Knead for 5 to 7 minutes, pushing and folding the dough over and over until smooth.
  • Shape into a ball, cover with a clean towel or plastic wrap (it will rise faster), and let double in size, about 30 to 40 minutes depending on how warm the kitchen is.
  • Gently punch the dough down to release all air inside, and knead for 1 minute.
  • Cut into 12 equal pieces, shape each into a tight ball, and place in two greased round tins.
  • Dust the tops with some flour.
  • Cover with a clean towel and let rise until doubled again. While they’re rising, preheat the oven to 425ºF / 225ºC.
  • Bake bread for about 20 minutes, until golden and dry. If you tap the bottom it should sound hollow. Remove from pan onto a wire rack and let cool.

  • It can be adapted to any shape, be it rolls, loaf, baguette, breadsticks or even pizza; use water or beer, use all bread flour or half semolina like I did.
  • Add chopped herbs (basil and oregano are great), onions or grated cheese to the dough and have savory little rolls to soak up that sauce from your plate. Told you it’s very adaptable to personal taste.