Classic mac & cheese
White pasta, dry
260 g, macaroni
Plain White Flour
1½ tablespoons, level
Low Fat Spread
Half Fat Cheddar Cheese
1 teaspoons, level
1 g, large pinch
Calorie controlled cooking spray
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Cook the macaroni according to pack instructions. Drain, reserving 50ml of the water.
- Whisk the flour with 100ml of the milk until smooth. Pour into a pan and heat gently, stirring continuously until it starts to thicken. Gradually add the remaining milk, whisking until smooth, then cook the sauce gently for 2 inutes before removing the pan from the heat.
- Add the spread, two-thirds of the cheese, the mustard, cayenne and some freshly ground black pepper to the sauce. Allow the cheese to melt, stir to combine and season.
- Stir the macaroni into the sauce until coated. Stir in the reserved 50ml pasta water, then pour everything into a 20cm baking dish. Combine the remaining cheese and breadcrumbs and scatter over the surface, mist with cooking spray, then bake for 25 minutes until golden.