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Low-fat macaroni cheese
Low-fat macaroni cheese
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Try our new light and healthy version of classic macaroni and cheese bake!
Ingredients:
  • 250g dried macaroni pasta
  • 1 x 250g pkt 98 per cent fat-free bacon finely chopped
  • 10g reduced-fat spread (Flora Pro-Activ Light brand)
  • 500ml (2 cups) skim milk
  • 40g (1/2 cup) coarsely grated reduced-fat vintage cheddar
  • 40.00 ml coarsely chopped fresh continental parsley
  • 2 green shallots, ends trimmed, thinly sliced
  • 30g (1/3 cup) shredded parmesan
  • 40.00 ml dried (packaged) breadcrumbs
  • Mixed salad leaves, to serve
Instructions:
  • Preheat oven to 180°C and cook pasta in a large pot of salted boiling water as per package instructions until it's al dente. Drain and transfer to a heatproof bowl.
  • In a large saucepan over medium-high heat, crisp up the bacon until golden, stirring occasionally for about 3-4 minutes. Add the spread and stir until melted, about 1 minute. Toss in the flour and cook until foamy, about 30 seconds. Take off the heat and slowly whisk in the milk. Return to medium heat, stirring continuously for 5 minutes until the mixture comes to a boil and thickens. Remove from heat.
  • Stir in the cheddar, parsley, green shallot, and half of the parmesan into the milk until the cheese melts. Combine the pasta into the mixture and stir until fully incorporated.
  • Transfer the pasta mixture to a 2L (8-cup) ovenproof baking dish. Mix breadcrumbs and remaining parmesan in a small bowl. Sprinkle breadcrumb mixture over the pasta. Bake in a preheated oven for 30 minutes or until the top is golden brown.
  • Serve the macaroni cheese in individual bowls and enjoy with a side of mixed salad leaves, if desired.

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