Healthy Mac and Cheese
4 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 280 g Macaroni
- 0.5 head Cauliflower (small; cut into very tiny pieces)
- 0.5 head Broccoli (small; cut into very tiny pieces)
- 75 g Light mature cheddar (grated; for the macaroni)
- 25 g Light mature cheddar (grated; for the topping)
- 0.5 tablespoons Dijon mustard
- 100 g Reduced fat crème fraîche
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 280 g Macaroni into a pan of boiling water and simmer for 12 minutes.
- At the same time, put 0.5 head Broccoli and 0.5 head Cauliflower into a pan of boiling water and simmer for 12 minutes.
- Drain the pasta and vegetables and put back in the pan and add 75 g Light mature cheddar, 0.5 tbsp Dijon mustard, 100 g Reduced fat creme fraiche and 1 pinch Sea salt and black pepper and mix well.
- Transfer to an oven proof dish.
- Top with 25 g Light mature cheddar and put in the oven for 20 minutes.