Mac 'n' cheese
13
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This easy, cheesy pasta bake will be a favourite with all the family and makes a great treat when the weather turns cooler. A pinch of cayenne pepper adds a spicy kick.
Ingredients
White pasta, dry
260 g, macaroni
Plain White Flour
1½ tablespoon(s), level
Skimmed Milk
300 ml
Low Fat Spread
25 g
Half fat Cheddar cheese
100 g, grated
Dijon Mustard
1 teaspoon(s), level
Cayenne Pepper
¼ teaspoon(s), level, large pinch
Breadcrumbs, dried
2 tablespoon(s)
Broccoli, raw
200 g, tenderstem, to serve
Parsley, fresh
1 tablespoon(s), leaves, to garnish
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Cook the macaroni according to pack instructions, then drain.
2
Whisk the flour with 100ml of the milk until smooth. Pour into a pan and gently heat, stirring constantly until it starts to thicken. Gradually add the remaining milk, whisking until smooth, then simmer gently for 2 minutes before removing from the heat.
3
Add the spread to the sauce, along with two-thirds of the cheese, the mustard, cayenne pepper and some freshly ground black pepper. Allow the cheese to melt, then stir to combine. Season to taste.
4
Add the pasta to the sauce and stir until coated, then pour everything into a 20cm baking dish. Combine the remaining cheese with the breadcrumbs and scatter over the pasta, then bake for 25 minutes, or until golden.
5
Meanwhile, cook the broccoli in a pan of boiling water for 5-6 minutes until just tender. Scatter the parsley over the mac ’n’ cheese, then serve with the broccoli.
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