Macaroni Cheese

If you thought creamy, cheesy pasta was off the menu when you’re trying to lose weight think again! By making a few simple changes you can still indulge in your favourite creamy pasta dishes and this macaroni cheese recipe is tasty, filling and easy to make. Add in any veggies you like, or even some lean bacon or smoked ham and tuck in – guilt free!

 

Ingredients

• 300 g 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
• 400 ml vegetable stock
• 4 tbsp tomato purée
• 200 g low-fat natural cottage cheese
• 1 tsp English mustard powder mixed with 1 tsp water
• 2 eggs, lightly beaten
• 160 g reduced-fat Cheddar coarsely grated
• Salt and freshly ground black pepper

Method

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

Tips:

• Any combination of vegetables works well – experiment with your favourites.
• When cooked this dish can be frozen for up to 1 month.