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Macaroni cheese

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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 426g serving contains (excludes serving suggestion)
KCal
478
Carbs
69.00g
Fibre
10.70g
Protein
24.00g
Fat
9.30g
Saturates
4.10g
Sugars
15.50g
Salt
0.70g
Portion Fruit & Veg
2
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 lower-fat Cheddar, grated
100g frozen peas, defrosted
125g macaroni, cooked to pack instructions and drained
Method
  1. Preheat the oven to 180°C/gas 4. Heat the oil in a saucepan and fry the onions for 4-5 minutes until soft, but not brown. Add the leek and cook for a further 3-4 minutes.
  2. Sprinkle the flour over the onions and leek. Mix well. Add the mustard and mix again.
  3. Gradually stir in the milk and keep stirring for 2-3 minutes until the sauce thickens.
  4. Add three-quarters of the Cheddar and stir until it has dissolved, mix in the peas and remove from the heat.
  5. Stir the macaroni into the sauce, pour into an ovenproof dish and sprinkle with the remaining Cheddar. Bake for 20 minutes.
Chefs 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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