Tuesday, August 31, 2010

Mac cheese deluxe : Wk36/2

Serves 4 : Very easy : Quickish
320gm quill pasta or macaroni
2 carrots, chopped
2-3 courgettes, chopped
200gm green beans, chopped
200gm broccoli, stems chopped

200ml fat free milk
1 heaped Tblsp corn flour
400gm can chopped tomatoes
120gm fat reduced cheese, grated
50gm parmesan, coarsely grated
2 Tblsp fresh bread crumbs

Put the pasta and carrots on to cook in plenty of lightly salted boiling water.
After 10 minutes add the rest of the vegetables.
Once the pasta is al dente, drain well and keep warm.

Heat the grill to 250ºC.

Make a white sauce with the milk and corn flour (add a little Dijon mustard, if you like).
Stir through the chopped tomatoes (I puréed mine).
Tip in the grated fat reduced cheese and stir until it melts.
Add back the pasta and veg.
Stir well to combine.

Pile the pasta into an oven-proof dish.
Scatter the breadcrumbs and parmesan over the top.

Place the dish under the grill for about 5 minutes until the parmesan starts to bubble.

I always feel that macaroni cheese needs tomato sauce but the addition of the chopped or puréed tomatoes makes up for no ketchup.

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