Deluxe macaroni cheese

Deluxe macaroni cheese
  • Serves: 4
  • Prep time: 15mins
  • Cook time: 35-45mins
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 3
  • Suitable for vegetarians
  • Syns per serving:

This luxurious version of an old standby elevates the humble macaroni cheese into something really special.


  • Low calorie cooking spray
  • 2 leeks, trimmed and sliced
  • 2 courgettes, sliced
  • 110g mushrooms, sliced
  • 60g sun dried tomatoes
  • 250g dried pasta tubes or shapes
  • 1 tbsp chopped parsley

For the white sauce

  • 2 level tbsp cornflour
  • 284ml/½pt skimmed milk
  • 140g fat free natural fromage frais
  • 1 level tsp Dijon mustard
  • pinch of grated nutmeg
  • salt and freshly ground black pepper
  • 60g reduced fat Cheddar cheese, grated


  1. Cook the pasta in boiling water for 10-15 minutes, or until soft. Spray a large frying pan with low calorie cooking spray and cook the leeks, courgettes and mushrooms over a low heat for 8-10 minutes, until softened. Stir in the sun-dried tomatoes and remove from the heat.
  2. Make the sauce. Blend the cornflour with a little milk. Heat the remaining milk and bring to the boil. Stir in the cornflour mixture and cook for 1-2 minutes, stirring until thickened.
  3. Remove the pan from the heat and beat in the fromage frais, mustard and nutmeg with a wooden spoon. Season to taste.
  4. Stir most of the grated cheese into the sauce, reserving a little for the topping. Put the vegetables and pasta into an ovenproof dish and pour the sauce over the top. Sprinkle with the rest of the cheese.
  5. Bake in a preheated oven at 180°C/160°C Fan/Gas Mark 4 for 20-30 minutes, until crisp and golden. Sprinkle with parsley.

Tip: This meal can also be made with gluten-free pasta

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