Macaroni cheese

Macaroni cheese
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 2
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:
      FREE

      Add 6 Syns if not using Cheddar reduced fat/light as a Healthy Extra.

By making a few simple changes you can still indulge in your favourite creamy pasta dishes like macaroni cheese.

ingredients

  • 300g dried macaroni
  • Low calorie cooking spray
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 roasted red pepper in brine from a jar, finely chopped
  • 1 courgette, coarsely grated
  • 400ml vegetable stock
  • 4 tbsp tomato purée
  • 200g low-fat natural cottage cheese
  • 1 tsp English mustard powder mixed with 1 tsp water
  • 2 eggs, lightly beaten
  • 160g reduced-fat vegetarian cheddar, coarsely grated
  • Salt and freshly ground black pepper
  • A salad of mixed leaves and thinly sliced yellow peppers, to serve

method

  1. Preheat your over to 200°C/180°C Fan/Gas 6. Cook the macaroni according to the packet instructions, then drain well and tip into a wide mixing bowl.
  2. Meanwhile, place a large frying pan sprayed with low cooking spray over a high heat. Add the onion, garlic, red pepper and courgette, and cook, stirring for 2-3 minutes. Add to the macaroni.
  3. Put the stock, tomato purée, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in three-quarters of the Cheddar. Season and toss well.
  4. Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until bubbling and golden. Allow to rest for 5 minutes, then serve with the salad.

Tip: Any combination of vegetables works well - experiment with your favourites.

Video: Macaroni cheese

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