Macaroni Cheese

This is an exceptionally good recipe for Mac 'n' Cheese; except without the actual cheese (this is the twist). You'd never know, to be fair... this much healthier version of Macaroni Cheese is still creamy and delicious, and comes with a crispy, garlicky topping that works perfectly with the pasta sauce. Brilliantly low fat and low in cholesterol, this is really quick to make, and constitutes a great main course as well as a useful side dish... Enjoy with a well dressed salad and a roasted pepper or a slice of cold gammon.


  • Macaroni (300 or 350g?!)
  • 2 tbsp Flour
  • 2 tbsp Olive Oil
  • 1 Pint Semi Skimmed Milk
  • 2 tsp English Mustard
  • 1 tsp Dijon Mustard
  • Worcestershire Sauce
  • Salt & Pepper
  • 2 Slices Bread or a Roll
  • 1 Clove Garlic
  • Tomato (optional)

Pre-heat the oven to 200˚c

Put a large pan of water on to boil – add some Salt and Olive Oil – when boiling, add the Macaroni

While it is cooking (10 mins) – make the White Sauce…

Heat a pan and add 2 tbsp Olive Oil and 2 tbsp Flour… Stir until the two come together – and cook for a few minutes (stirring all the time…)

Add a dash of milk and keep stirring; the sauce will thicken a a lot

Keep adding dashes of milk (big dashes!) – each time, bringing the sauce back up to the boil before adding some more…

When your sauce is the right consistency (around a Pint of Milk – but you could add less, or a dash more water if you need it) – add the Mustard (English and Dijon) and some Worcestershire Sauce.  Season to taste – and simmer (still stirring) for a few more minutes to make sure the taste of Flour has gone.  Turn the heat off when ready

Whizz up the Bread with a clove of Garlic

When the Pasta is cooked, reserve a little of the cooking water in a jug.  Drain the Macaroni and add it to the White Sauce.  Stir the whole thing, adding a little cooking liquid if you think it needs it.  Then pour the Macaroni Cheese into a baking dish.  Cover with the Breadcrumbs, maybe a few sliced Tomatoes – and bake in the oven for 30 mins or until golden and bubbling

Serve with a lovely salad and a mustard-ey dressing

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