I've had a few requests for a macaroni cheese recipe recently...my favourite one even asked for the right squelching "tch-tch" sound you get when you put the serving spoon into it!
I thought long and hard about this recipe before making the most low fat but traditional version I could. I didn't want to pad it out with vegetables, or add yoghurt to the bechamel sauce...I wanted to bring you the most luscious, creamy version I could muster up with a lovely crispy breadcrumbed topping.
For this reason, it's not the lowest of low in terms of propoints/calories per portion, but it gives you all the right textures and sensations and is spectacular served with a simple green salad, especially in the Summer months. During the Winter, you could have a large portion of roasted veggies on the side to pad it out a little.
My macaroni cheese serves 6 people at 8pp/approx.350kcal per portion
4 generous portions at 12pp/approx.500kcal per portion.
YOU WILL NEED : (Serves 6 average or 4 large portions)
250g dried macaroni
500ml unsweetened soya/skimmed milk
(skimmed mik is 2pp more but this doesn't affect the overall propoints)
4 tablespoons cornflour
1/4 teaspoon nutmeg
1/2 teaspoon garlic granules
1/4 teaspoon ground white pepper
100g lightest Philadelphia
30g mature cheddar
For the topping:
(the thin ones at 2pp each)
15g mature cheddar
Cook the macaroni according to the packaging. Rinse in cold water to prevent it sticking together.
Measure the milk, then add the cornflour and seasoning. Stir well to blend in the cornflour. Heat on high in a microwave in one minute bursts, whisking or stirring well in between until it boils and thickens. Alternatively, heat on the hob and whisk gently until thickened.
Beat in the lightest philadelphia to further thicken and enrich the bechamel sauce.
Grate 30g of mature cheddar into the sauce and mix well. Taste and season if needed. It should be quite bland but with a lovely mild cheesy flavour. I find using a little strong regular cheese works out better than more reduced fat cheese which tends to have less flavour.
Add the sauce to the cooked macaroni and stir well until you have a lovely creamy mixture.
Pour the mixture into an oven-proof dish. I find a loaf tin works really well for this as the depth of it gives you lots of creamy macaroni cheese with a little crispy topping once served.
Make the breadcrumb topping by blitzing the crumpets with 15g grated mature cheddar. You could use 2-3 slices of reduced calorie bread if you prefer.
Spread the cheesy breadcrumbs in an even layer over the macaroni mixture. Mist lightly with Frylight oil.
Bake for around 20 minutes at 200C/400F/Gas6 until the sauce is bubbling hot and the top is golden and crispy. Cover with foil if the top browns too quickly.
Allow to cool slightly before serving. This way, you will find it easier to divide into equal portions and serve neatly from the tin. You'll need a cake slice and a large spoon...enjoy the "squelch"!
Serve with a drizzle of tomato ketchup.
(You can have up to 1 tablespoon for 0pp)
This is real comfort food at its best.