Slimming Eats Recipe
serves 2
Ingredients
160g of macaroni pasta (uncooked)
100g of extra light Philadelphia cheese
½ cup of chicken stock
1 teaspoon of wholegrain mustard
black pepper
84g of reduced fat cheddar (finely grated)
30g slice of wholewheat bread (blitzed into breadcrumbs)
Method
Preheat oven to 180c or 350f (gas mark 4)
Add the pasta to a saucepan of boiling hot water and cook until al dente
Add the Philadelphia to small sauce pan over a medium heat with the stock.
Add a ⅓ of the cheddar, the mustard and a sprinkling of black pepper and continue to whisk until cheese has all melted and sauce is smooth
Drain the pasta, and pour the sauce over the top, and stir to mix thoroughly.
Add to an oven proof dish.
Mix together the remaining cheese and breadcrumbs and sprinkle over the top. Spray over the top with some Frylight or Pam spray
Bake in the oven for approx 20 mins, until cheese is melted and breadcrumbs have crisped up.
Serve with a side salad.
Rachel Tinnion says
looks good but couldnt you make it with quark instead of philly? save on the syns?
Daywalker says
Quark isn't cheesy.
frugalfifer says
had this tonight, but added pan roasted yellow and red mini plum tomatoes, mushrooms and smoked ham. it was delicious. thanks for a lovely recipe.
Anita Lowe says
i made this and is very nice x thanks x
Theresa Widdas says
This is my go to Meatfree Monday tea, delicious. Sometimes I use a different cheese to give a different flavour or add other ingredients such as sundried tomatoes or peppers. My daughter loves this recipe.