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Mac N Cheese With A Twist



600 ml milk of your choice
2 tablespoons plain flour
1 tablespoon spread of your choice
150 grams shredded cheese (or vegan cheese)
25 grams pecorino (or vegan hard cheese)
1/4 cup *finely minced onion
1 teaspoon dijon mustard
salt and pepper to taste
200 grams uncooked plain pasta (makes about 3-4 cups)
1 cup white flour breadcrumbs
olive oil spray

Mac N Cheese With A Twist Directions

Boil about a litre of water and add a pinch of salt add the pasta and cook until almost al dente (a little firm is fine) strain and set aside

In a large heavy bottomed saucepan gently heat milk and blend with spread of your choice and flour until completely mixed

Stir vigorously (to avoid lumps) and when starting to bubble turn the heat right down and add shredded cheese, onion, mustard and a little salt and pepper until they are also blended

Pour in the cooked pasta and blend the sauce through

Pour the mixture into a baking dish

Sprinkle the top of the pasta with breadcrumbs

Lightly spray with olive oil

Bake at 180C for 30-40 minutes

Sprinkle pecorino cheese on the top for added flavour and bake for a further 5 minutes or until the cheese is golden

Serve with a green salad

Recipe notes

*may cause wind and odour for ostomates

Nutrition facts

Per Serving

Fibers (g): 3g