Mac 'n' cheese
300g dried macroni
Low-calorie cooking spray
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 roasted red pepper in brine from a jar, finely chopped
1 courgette, coarsely grated
400ml vegetable stock
4 tbsp tomato puree
200g fat0free naturage cottage cheese
1 tsp mustard powder mixed with 1 tsp water
2 eggs, lightly beaten
160g reduced-fat Cheddar, grated
Salt and ground black pepper
A salad of mixed leaves and sliced orange peppers, to serve
1) Preheat your oven to 200C/fan180C/gas 6. Cook the macaroni according to the packet instructions, then drain and tip into a wide bowl.
2) Spray a frying pan with low-calorie spray and place over a high-heat. Stir-fry the onion, garlic, red pepper, and courgette for 2-3 minutes, then add to the macaroni. Whisk the stock, tomato puree, cottage cheese, mustard and eggs until smooth, then pour over the macaroni. Stir iin three-quarters of the Cheddar, season and toss well.
3) Transfer the macaroni to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until bubbling and golden. Divide the mac n cheese between 4 plates and serve with the salad.