Deluxe macaroni cheese

Who doesn’t love mac n cheese? Hearty, cheesy, satisfying... this is comfort food at its best

SERVES 4

Ready in 1 hour

50g dried porcini mushrooms

200g dried macaroni, or any other short, dried pasta shapes Low-calorie cooking spray

300g portobello mushrooms, cut into large chunks

2 leeks, finely sliced

4 garlic cloves, finely chopped 200g cherry tomatoes

10g fresh chives, finely chopped 400g fat-free natural fromage frais ½ tsp mustard powder mixed with ½ tsp water

160g reduced-fat Cheddar cheese, grated

2 medium eggs, lightly beaten

1 tsp sweet smoked paprika

1 cucumber peeled into ribbons to serve

1. Put the porcini mushrooms in a small heatproof bowl and add 200ml boiling water. Cover and leave to soak for 20 minutes. Meanwhile, cook the pasta for 3 minutes less than the pack instructions. Drain and set aside.

2. Drain the porcini mushrooms through a fine sieve, reserving the liquid. Roughly chop and set aside.

3. Preheat your oven to 220C/fan 200C/gas 7. Spray a large non-stick frying pan with low-calorie cooking spray and place over a mediumhigh heat. Add the portobello mushrooms and leeks, and fry for 6-8 minutes, or until softened and lightly browned.

4. Stir in the porcini mushrooms, garlic, tomatoes and 150ml of the reserved porcini liquid. Bring to the boil and cook for 5-6 minutes, or until most of the liquid has been absorbed.

5. Stir through the pasta and chives. Season, then tip into a shallow, medium baking dish. Whisk together the fromage frais, mustard mixture, cheese, eggs and paprika, and drizzle over the top to cover evenly. Bake for 20-25 minutes, or until golden. Divide between 4 plates and serve with the cucumber ribbons.