 Preparation Time |
20mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
4
|
|
Bites
|
4
|
240g macaroni pasta
1 tbsp wholegrain flour
240ml skimmed milk
1/8 tsp dried mustard
pinch salt
pepper
pinch cayenne pepper
1 tsp worcestershire sauce
30g extra light philadelphia
90g cheddar, reduced fat
Cook the macaroni according to packet instructions, and drain well.
Preheat the oven to 180°C, and spray a baking dish with low cal spray oil.
Put the flour in a large saucepan over a medium heat, gradually whisking the milk in. Add in the mustard, salt & pepper, cayenne pepper and Worcestershire sauce, and stir until thick.
Add in the cream cheese and 60g of the reduced fat cheddar. Stir until melted. Add the macaroni, stir until coated and put it into the baking dish.
Put the remaining 30g of reduced fat cheddar over-top of the pasta.
Cook for around 20 mins until golden.
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