If you thought creamy, cheesy pasta was off the menu when you’re trying to lose weight think again! This Slimming World macaroni cheese recipe is tasty, filling and easy to make. Add in any veggies you like, or even some lean bacon or smoked ham and tuck in – guilt free!
Recipe
300g dried macaroni
Low calorie cooking spray
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 roasted red pepper in brine from a jar, finely chopped
1 courgette, coarsely grated
400ml vegetable stock
4 tbsp tomato purée
200g low-fat natural cottage cheese
1 tsp English mustard powder mixed with 1 tsp water
2 eggs, lightly beaten
160g reduced-fat Cheddar coarsely grated (Healthy Extra A)
Salt and freshly ground black pepper
A salad of mixed leaves and thinly sliced yellow peppers, to serve
Preheat your over to 200°C/180°C Fan/Gas 6. Cook the macaroni according to the packet instructions, then drain well and tip into a wide mixing bowl.
Meanwhile, place a large frying pan sprayed with low cooking spray over a high heat. Add the onion, garlic, red pepper and courgette, and cook, stirring for 2-3 minutes. Add to the macaroni.
Put the stock, tomato purée, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in three-quarters of the Cheddar. Season and toss well.
Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until bubbling and golden. Allow to rest for 5 minutes, then serve with the salad.
Tip: Any combination of vegetables works well – experiment with your favourites.
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour
Ready in: 30-60 Minutes
Syns per serving:FREE
Suitable for vegetarians
When cooked this dish can be frozen for up to 1 month.