A new and healthy twist on this classic recipe.
Macaroni Cheese
A new and healthy twist on this classic recipe.
Servings: 4
Ingredients
- 200 g macaroni (or any short pasta)
- ½ head cauliflower (about 300g) cut into small florets
- 2 Tbsp reduced-fat spread
- 3 Tbsp plain flour
- 575 ml skim milk
- 1 Tbsp Dijon mustard
- ½ cup grated reduced-fat mature cheddar
- 6 spring onions finely chopped
- ¼ cup finely grated parmesan
- 6 large tomatoes sliced
- ¾ cup wholemeal breadcrumbs
- 1 Tbsp chopped fresh thyme
Instructions
- Preheat oven to 180°C/355°F. Cook macaroni in a large saucepan of boiling water according to packet instructions, adding cauliflower for last 4 minutes; drain.
- Melt spread in a seperate large saucepan set over medium heat; beat in flour until a smooth paste forms. Add milk ¼ cup at a time, stirring and heating between additions, until mixture becomes a thick sauce; simmer for 3 minutes.
- Add mustard, cheese, spring onions and half the parmesan to pan; stir in cooked pasta and top with tomato slices.
- Combine breadcrumbs with thyme and remaining parmesan in a bowl; scatter on top of the tomato slices. Transfer dish to oven and bake for 20 minutes, or until surface is bubbling and golden; leave to cool for 5 minutes and serve.
Notes
From: Belcher, Kate; (August 2016) 5pm Panic in: Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: