Pasta Recipe Search
Macaroni Cheese
A meatless main dish that everyone will love
Ingredients
375g elbow macaroni
2 teaspoons olive oil
1 medium red Spanish onion, chopped (about 1 cup)
1/2 cup thin strips red capsicum
1/4 cup sliced spring onions / shallots (green part)
1/2 cup sliced mushrooms
1 cup low-fat reduced-salt cottage cheese
1/2 cup no-added-salt tomato sauce
1/3 cup grated low-fat Cheddar cheese
Method
1
Cook the macaroni according to pack directions, but do not add salt.
2
While macaroni is cooking, in a large non stick or heavy based frying fan, heat 1 teaspoon oil over medium heat
Add onion, capsicum and spring onions, and gently fry until vegetables soften, about 4 minutes, stirring occasionally
Add remaining oil and mushrooms; fry gently for 4 minutes.
Remove from heat.
3
Preheat grill
Drain macaroni; return to pan
Add vegetable mixture, cottage cheese, tomato sauce and 1/4 cup Cheddar cheese
Mix well
Heat over a low heat until heated through, about 5 minutes.
4
Place mixture in a shallow baking dish
Sprinkle remaining Cheddar cheese over top
Grill 10 cm from heat until browned, about 3 to 5 minutes
Serve immediately.
Prepare in Advance
Prepare recipe as directed to end of Step 2. Cover and refrigerate. Reheat, then continue as directed in Step 3.
Cooks Tips
Store mushrooms, unwashed in a paper bag, in the vegetable crisper of the refrigerator. A plastic bag traps moisture and mushrooms turn slimy
For a meat meal, add 1 cup diced, smoked cooked chicken or turkey to the recipe. It has a delicious smoked taste, similar to cooked ham, but less fat.
Per Serving
444/kJ 1859 calories, 70 g carbohydrates, 6 g fibre, 23 g protein, 231 mg sodium, 7 g fat, 7 mg cholesterol