This is a quick, simple and healthy dish.
Serve it with a mixed salad with my own recipe salad dressing and it will serve two. As a main meal, it is a hearty meal for one.Ingredients 1 heaped tbsp Bertoli Olive Oil Spread 1 heaped tbsp plain flour I shallot finely chopped 200 mls Skimmed Milk 60 gms grated low-fat Mature Cheddar Cheese 2 tbsp finely grated Parmesan-style cheese 50 gms macaroni pasta Fine ground sea salt to taste Freshly ground black pepper
Put a medium sized pan of water on to boil, to which you’ve added 7 gm fine ground sea salt.
Add the pasta to the boiling salted water, and cook according to the manufacturers recommendations.
Melt the Bertoli in a small non-stick saucepan, and gradually add the flour, stirring with a wooden spoon, and cook for 1 minute.
Add the onion to the saucepan, and cook gently for a further minute.
Add the milk to the saucepan gradually, stirring with the wooden spoon to ensure there are no lumps.
Simmer for 10 to 12 minutes, and when cooked, remove the pan from the heat, add 25 gm of the cheddar and one tbsp of the Parmesan-style cheese; keep warm.
When the pasta is al dente, strain and put into a large jug. Add the cheesy white sauce to the cooked pasta and mix together thoroughly.
Transfer the mixture into a small casserole dish and then sprinkle over the top, the remaining 35 gm of the grated cheddar cheese plus the other tbsp of the Parmesan-style cheese.
Place in your oven; I use a Halogen Oven for such dishes as it’s simple, efficient and fast. I use a temperature of 180C for about 10 minutes until the top is golden brown and the macaroni cheese meal is piping hot.
If you are not using a halogen oven, then you will need to experiment with temperature and position in your oven.
Serve with a mixed green salad.