DELUXE MAC & CHEESE

Serves 4 ● Prep 15 mins

● Cook 20 mins

● 200g wholewheat penne

● Calorie-controlled cooking spray

● 250g chestnut mushrooms, cleaned and sliced

● 350g low-fat cream cheese

● 200ml skimmed milk

● 50g reduced-fat mature Cheddar cheese, grated

● A pinch of grated nutmeg

● Salt and freshly ground black pepper

● 200g baby leaf spinach

● 200g lean ham, chopped

● 2tbsp grated Parmesan

● 20 cherry tomatoes, halved

Bring a pan of water to the boil, add the pasta and cook for 8-10 minutes until al dente. Drain.

Meanwhile, mist a frying pan with cooking spray. Add the mushrooms and cook for 4-5 minutes on a medium heat, until golden.

Put the soft cheese and milk into a pan set over a low heat. Stir occasionally for 2-3 minutes until combined, then add the grated Cheddar and nutmeg. Season well. Combine the mushrooms and cheese sauce with the spinach and three-quarters of the ham. Stir into the hot pasta, then divide between 2 x 10cm round baking dishes. Sprinkle with the remaining ham and the Parmesan, then top with the cherry tomatoes.

Preheat the grill to high, and pop the dishes under for about 8-10 minutes, or until golden and bubbling.