Ultimate macaroni cheese
White pasta, dry
150 g, macaroni
2 medium, trimmed and thinly sliced
1 whole, leaves removed, cut into small florets
Semi Skimmed Milk
Vegetable stock cube(s)
1 cube(s), to make 400ml stock
Plain White Flour
1 teaspoons, level
60 g, diced
Half Fat Cheddar Cheese
100 g, mature, grated
1 g, pinch
¼ teaspoons, level, sweet smoked or cayenne
WW White Wraps
½ individual, blitzed to breadcrumbs in a mini food processor
Calorie controlled cooking spray
- Cook the macaroni in a large pan of water, to pack instructions. Add the leeks and cauliflower for the last 3 minutes of cooking time. Drain well and set aside.
- Meanwhile, put the milk and stock in a medium pan set over a medium heat, and whisk in the flour and mustard powder until you have a smooth sauce. Bring to a simmer, whisking continuously, and cook for 3-6 minutes, until the sauce has thickened. Reduce the heat to low and cook for a further 2 minutes, to further thicken the sauce. Remove from the heat and stir in the mozzarella, most of the Cheddar and the nutmeg. Stir until the cheese has melted, then season to taste.
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Transfer the cooked macaroni, leeks and cauliflower into a 22cm x 14cm baking dish, then pour over the cheese sauce. Scatter over the remaining cheese and the breadcrumbs, then sprinkle with the paprika or cayenne pepper. Mist with calorie controlled cooking spray then bake for 15-20 minutes, until golden and bubbling.