Mac ‘n’ cheese

200g macaroni
320g cauliflower
2 tbsp reduced-fat table spread
3 tbsp plain flour
575ml skim milk
1 tbsp mustard
60g reduced-fat mature cheddar
3 brown eschalots
20g parmesan
6 large tomatoes
¾ cup fresh breadcrumbs
1 tablespoon chopped thyme

Step 1
Preheat oven to 180°C. Cook pasta in a large saucepan of boiling water according to packet instructions. Add cauliflower for last 4 minutes of cooking time. Drain. Place table spread in same pan and melt over medium heat. Add flour, beating until a smooth paste forms. Add milk ¼ cup at a time, stirring between additions, and simmer for 5 minutes or until mixture is thick and glossy.

Step 2
Add mustard, cheddar, eschalots and half the parmesan to pan. Stir in cooked pasta and cauliflower. Transfer mixture to a large baking dish and top with layers of tomato slices. Place breadcrumbs, thyme and remaining parmesan in a bowl, mixing to combine. Scatter over tomatoes, then transfer dish to oven and bake for 20 minutes or until surface is bubbling and golden. Remove from oven and allow to cool for 5 minutes before serving


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