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Macaroni cheese

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Recipe Ingredients

  • 2 tbsp cornflour
  • 2¼ cups 2% low-fat milk
  • 1 clove garlic, lightly crushed
  • 340g cavatappi or corkscrew pasta
  • salt and pepper
  • 340g Tusser’s cheese, grated
  • 30g grated Parmesan
  • cheese (about ¼ cup)
  • 280g frozen chopped
  • spinach, thawed and squeezed dry
  • 340g frozen peas, thawed

Recipe Directions

  1. Heat a covered big pot of water to boiling on high.
  2. Meanwhile, in another pot, whisk cornflour and ¼ cup milk until smooth; add garlic and slowly whisk in remaining milk. Heat to boiling on medium-high, whisking constantly.
  3. Boil for 2 minutes or until thickened, whisking constantly. Reduce heat to medium-low.
  4. Add pasta and 1 teaspoon salt to boiling water. Cook for 2 minutes less than minimum time given in instructions. Drain well.
  5. While pasta cooks, remove and discard garlic from milk mixture; add cheeses in two batches, stirring until smooth after each batch. Stir in spinach, peas, cooked pasta and ¼ teaspoon each salt and freshly ground black pepper. Cook for 2 minutes or until pasta is al dente, stirring.

Each Serving About 2 081kJ, 29g protein, 43g carbohydrate, 19g total fat (11g saturated), 8g fibre, 35mg cholesterol, 583mg sodium.

Each Serving:


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