Macaroni cheese
14
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
Comfort food doesn’t get yummier or easier than with our lighter version of the classic mac and cheese
Ingredients
Dry pasta
60 g
Reduced-fat milk
¾ cup(s), (180ml)
Cornflour
2 tsp
Grated parmesan cheese
¼ cup(s), (20g)
Fresh basil
2 tbs, (shredded)
Cherry tomatoes
7 individual, halved
Instructions
1
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.
2
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.
3
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.
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