Comfort food doesn’t get yummier or easier than with our lighter version of the classic mac and cheese
¾ cup(s), (180ml)
Grated parmesan cheese
¼ cup(s), (20g)
2 tbs, (shredded)
7 individual, halved
- Preheat oven to 200°C. Cook the pasta in a saucepan of boiling salted water following packet instructions or until al dente. Drain. Return to the pan.
- Meanwhile, in a small saucepan, whisk the milk and cornflour until combined. Cook over medium heat, stirring, for 3-4 minutes or until thickened. Remove from heat and stir through the parmesan. Stir the cheese mixture and basil through the pasta. Season with salt and pepper.
- Spoon into a 2-cup (500ml) shallow ovenproof dish and top with the tomato. Bake for 15 minutes or until the tomato starts to blister.
SERVING SUGGESTION: Green salad.