Three-cheese macaroni bake
Nutrition Info.(per serve)
- oil spray
- 350g macaroni pasta
- 1 head broccoli, cut in florets
- 1 tablespoon reduced-fat spread
- 2 tablespoons flour
- 2 1/4 cups trim milk
- 150g reduced-fat cottage cheese
- 1/4 cup grated edam cheese
- 1/4 cup finely grated parmesan cheese
- 2 slices multigrain bread
Total fat 12g
Saturated fat 5g
Dietary fibre 8g
1 Preheat oven to 200°C. Spray 4 x 1-cup ramekins with oil and set aside. Cook macaroni following packet directions. Add broccoli in the last 4 minutes of cooking. Drain. Return to saucepan. Set aside.
2 Meanwhile, melt spread in a saucepan over a medium-high heat. Add flour and stir until well combined. Cook for 1 minute. Remove pan from heat and slowly add milk, stirring constantly. Return to heat and stir constantly until mixture comes to the boil and thickens. Remove from heat.
3 Stir in cottage cheese, edam and half the parmesan. Add sauce to pasta and stir until combined. Transfer to ramekins.
4 Process bread in a blender into coarse breadcrumbs. Stir in the remaining parmesan. Sprinkle mixture over each ramekin. Bake for 7-10 minutes or until golden on top and heated through.
Hanu de Jong
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