Description
A delicious healthier mac and cheese which tastes so naughty but is low fat and great on Slimming World or other weight loss plans
Ingredients
6 leeks trimmed and sliced thinly
300ml vegetable stock
300g Dried macaroni pasta shapes
400g Quark
6 tbsp Tomato puree
1 tsp mustard powder
2 eggs, beaten
160g reduced-fat cheddar cheese
Instructions
Preheat the oven to 200°c/Gas 6.
Cook macaroni pasta shapes according to packet instructions, strain and set aside.
Meanwhile spray a large frying pan with low-calorie cooking spray and gently fry the garlic for two minutes then add the sliced leeks and stock and bring to the boil then simmer for 6-8 minutes.
Transfer leeks mixture and pasta to a mixing bowl and stir to mix well
Mix the tomato puree, beaten eggs, mustard powder and quark until smooth and add this to the leek mixture.
Season well and ass the cheese leaving a little to sprinkle on top.
Pour the mixture into a large oven dish, sprinkle with the remaining cheese and bake for 15-20 minutes.
Leave to stand for 5 minutes before serving.
Notes
The cost could be reduced using frozen leeks if required.
Keywords: pasta, pasta bake, mac and cheese
