Macaroni cheese was one of my absolute favourite meals to eat before I started Slimming World. My mum makes the best ever (I'm actually salivating thinking about it!)
I've really struggled to find a recipe that sounds as nice as the one mum makes, but thought I'd give this one a go from the Slimming World website and it was delicious. It wasn't up there with mum's, but it was soooo tasty and syn-free which is even better!!
I had to tweak the recipe slightly as I didn't have the roasted pepper from the jar, but everything else I did the same.
Apart from one of the best bits about mum's macaroni cheese which I could add into this without making it naughty - bacon! I just chopped some bacon, fried it and then mixed it in at step three when mixing everything else all together.
It serves four (even though I could have eaten it all) so we had it re-heated for lunch the next day.
If you don't use the reduced fat cheddar as your healthy extra for the day, you'd need to add 6 syns.
Ingredients
- 300g 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
- 400ml vegetable stock
- 4 tbsp tomato purée
- 200g low-fat natural cottage cheese
- 1 tsp English mustard powder mixed with 1 tsp water
- 2 eggs, lightly beaten
- 160g reduced-fat Cheddar coarsely grated
- Salt and freshly ground black pepper
- A salad of mixed leaves and thinly sliced yellow peppers, to serve
Method
- Preheat your over to 200°C/180°C Fan/Gas 6. Cook the macaroni according to the packet instructions, then drain well and tip into a wide mixing bowl.
- Meanwhile, place a large frying pan sprayed with low cooking spray over a high heat. Add the onion, garlic, red pepper and courgette, and cook, stirring for 2-3 minutes. Add to the macaroni.
- Put the stock, tomato purée, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in three-quarters of the Cheddar. Season and toss well.
- Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until bubbling and golden. Allow to rest for 5 minutes, then serve with the salad.
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