Low-calorie Macaroni Cheese

This recipe turns a high-fat family favourite into a healthy meal so you can still enjoy it while cutting back fat. It includes a layer of juicy tomatoes on top for extra flavour and vitamins.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:35

Main Ingredients

200 g macaroni

50 g low-fat spread

1 small onion, finely chopped

50 g plain flour

600 ml (1 pint) semi-skimmed milk

75 g reduced fat cheddar cheese, grated

1 tspn english mustard

ground black pepper

2 tomatoes, sliced



2Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5

3Cook the macaroni in a large saucepan of boiling water for 8-10 mins, or according to pack instructions, until tender.

4Meanwhile, melt the low-fat spread in a large saucepan and cook the onion for 3-4 mins until softened, but not brown. Remove from the heat and stir in the flour. Return to the heat and cook gently for about 1 min, stirring, until the mixture has a sandy texture.

5Remove from the heat and add the milk a little at a time, stirring it in to blend. Heat, stirring constantly, until thickened and smooth. Remove from the heat and add about two thirds of the cheese and the mustard. Season with some pepper.

6Drain the cooked pasta thoroughly and stir it into the hot cheese sauce. Tip the mixture into a baking dish with a capacity of about 1.2 litres (2 pints), or use individual serving dishes. Top with the sliced tomatoes and sprinkle the reserved cheese over the surface. Bake for 15-20 mins until piping hot, then serve.

Additional Notes

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