Deluxe Macaroni Cheese

serves 4

deluxe macaroni cheese

deluxe macaroni cheese

syns per serving

  • 6 syns on extra easy
  • 6 syns on green
  • 15 syns on original

 

  • low calorie cooking spray
  • 2 leeks, trimmed and sliced
  • 2 courgettes, sliced
  • 113g/4oz mushrooms, sliced
  • 57g/2oz sun-dried tomatoes
  • 681g/1.5lbs cooked pasta tubes or shapes
  • 1tbsp chopped parsley

Sauce

  • 2 level tbsp cornflour
  • 284ml/ 1/2 pint skimmed milk
  • 142g/ 5oz very low fat natural fromage frais
  • 1 level tsp Dijon mustard
  • pinch grated nutmeg
  • salt and freshly ground black pepper
  • 57g/2oz reduced fat cheddar cheese, grated
  • fresh chopped parsley
  1. Preheat oven to 180C/ Gas 5
  2. Spray large pan with low calorie cooking spray and cook the leeks, courgettes and mushrooms over a low heat for 8-10 minutes, until softened. Stir in the sun-dried tomatoes and chopped parsley and remove from heat.
  3. Make the sauce. Blend the cornflour with a little milk. Heat the remaining milk and bring to the boil. Stir in the cornflour mixture and cook for 1-2 minutes, stirring until thickened.
  4. Remove the pan from the heat and beat in the fromage frais, mustard and nutmeg with a wooden spoon. Season to taste.
  5. Stir most of the grated cheese into the sauce, reserving a little for the topping. Put the vegetables and pasta into an ovenproof dish and poor the sauce over the top. Sprinkle with the rest of the cheese.
  6. Bake in the preheated oven for 20-30 minutes, until crisp and golden, sprinkle with parsley and serve immediately.
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