MACARONI CHEESE
SERVES: 4 PREP: 15 mins COOK: 40 mins FREEZE: Yes
300g (10½oz) macaroni 30g (1oz) flour 30g (1oz) low-fat margarine 600ml (1pt) soya milk 150g (5oz) reduced-fat cheddar 30g (1oz) Parmesan cheese 70g (3oz) broccoli florets 70g 93oz) cauliflower florets 40g (1½ oz) wholemeal breadcrumbs 1 pinch cayenne pepper salt and pepper to taste 1 Preheat oven to 160°C/350°F/ Gas Mark 4. 2 Melt the margarine in a saucepan, remove from the heat and stir in the flour. Return to the heat and gradually add the soya milk. 3 Grate the cheese and add to the sauce. Heat until the cheese has melted and the sauce has a nice thick smooth consistency. Season to taste. 4 Meanwhile, cook the macaroni according to the instructions (usually 10-12 mins). When cooked, stir into the sauce along with the cauliflower and broccoli florets. Add mixture to a baking dish. 5 Mix the breadcrumbs with the grated Parmesan and the cayenne pepper and sprinkle on top of the dish. Cook for 35-40 mins. Per serving: 537 cals, 3g sugar 15g fat, 6.5g sat fat)