This recipe is a firm family favourite and as it is syn free other than the cheese which can be used as a healthy extra a choice it is perfect for both those on Slimming World and everyone else in the family too.
(Syn free if using cheese as healthy extra or 6 syns a portion)
From Jan/Feb 2015 Slimming World Magazine
Serves 4 (Large portions)
6 Leeks trimmed and thinly sliced
2 garlic cloves crushed or 1-2 tsp lazy garlic
300ml vegetable stock
300g dried macaroni
6tbsp tomato puree
1tsp mustard powder
2 eggs lightly beaten
160g reduced fat cheddar cheese, grated.
Preheat oven to 200’c/gas 6. Cook the macaroni according to packet instructions. Meanwhile, place the leeks, garlic and stock in a pan and bring to the boil then simmer gently for 6-8 minutes until the leeks have softened. Transfer into a mixing bowl and add the cooked macaroni.
Mix the tomato puree, quark, mustard powder, eggs and 1tsp of water until smooth and add to the macaroni and leek mixture. Stir in 120g of the cheddar, season if required and mix well to combine.
Transfer to an oven proof dish, I use a large glass roasting dish. Sprinkle with the remaining cheese, I often add a few slices of tomato here too but you don’t need to! Bake for 15-20 minutes. Leave to stand for 5 minutes before serving.
The cost could be reduced using frozen leeks if required.
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