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Macaroni cheese

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Macaroni cheese
Skimmed milk and reduced-fat Cheddar, with added vegetables, makes this a lower-fat, tastier and better-balanced dish.
Serves
2
Prep
10 minutes
Cook
35 minutes
Each 461g serving contains (excludes serving suggestion)
KCal
444
Carbs
61.0g
Fibre
14.8g
Protein
24.5g
Fat
8.0g
Saturates
2.9g
Sugars
20.0g
Salt
0.73g
Fruit/Veg Portion
3
Ingredients

Ingredients

1 tsp rapeseed oil
2 medium onions, finely chopped
1 leek, sliced into 0.5cm-thick rings
1 tbsp wholemeal flour
1 tsp Dijon mustard
200ml skimmed milk
50g half-fat Cheddar, grated
100g frozen peas, defrosted
100g wholewheat macaroni, cooked to pack instructions and drained
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Method

Recipe tips
  • You could use wholemeal pasta for added fibre – if you can't find it in the supermarket it's available in health shops. But wholemeal penne or any pasta shape would work, too.
  • You could add sweet corn or cooked mushrooms, cauliflower or broccoli.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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