Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Macaroni and Cheese Bake
Macaroni and Cheese Bake
Ingredients:
1 cup (4oz) dry macaroni
cooking spray*
6 scallions, trimmed and thinly sliced
2 garlic cloves, minced
8 grape tomatoes, halved
½ cup water
2 cups fat-free plain yogurt
2 level tsp Dijon mustard
1 cup (8oz) grated low-fat cheddar cheese
2 eggs, beaten
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
About the Recipe
You won’t go hungry—or slow your slimming—with this version of everyone’s favorite, mac and cheese.
From Slimming World
Nutritional Info
Getting it done:
1. Boil the cauliflower and cook the macaroni according to the package instructions. Drain and set aside.
2. Preheat your oven to 425°F. Spray a sauté pan with cooking spray* and cook the scallions, garlic, tomatoes, and cooked cauliflower for 2–3 minutes.
3. Add ½ cup of water to the pan and continue to cook for 4–5 minutes until the water has been absorbed. Stir in the pasta, toss to mix well and transfer to a baking dish.
4. Prepare the topping by mixing the yogurt, mustard, cheese, and eggs together. Season to taste. Pour over the pasta and cook for 15–20 minutes until bubbling and golden.
5. Remove from the oven, allow to stand for 5 minutes and serve with a large green salad.
Tip
Use 2oz low-fat cheddar cheese per serving as a Healthy Extra “a” choice, or count 6 Syns per serving.
Ingredients:
1 cup (4oz) dry macaroni
cooking spray*
6 scallions, trimmed and thinly sliced
2 garlic cloves, minced
8 grape tomatoes, halved
½ cup water
2 cups fat-free plain yogurt
2 level tsp Dijon mustard
1 cup (8oz) grated low-fat cheddar cheese
2 eggs, beaten
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
Getting it done:
1. Boil the cauliflower and cook the macaroni according to the package instructions. Drain and set aside.
2. Preheat your oven to 425°F. Spray a sauté pan with cooking spray* and cook the scallions, garlic, tomatoes, and cooked cauliflower for 2–3 minutes.
3. Add ½ cup of water to the pan and continue to cook for 4–5 minutes until the water has been absorbed. Stir in the pasta, toss to mix well and transfer to a baking dish.
4. Prepare the topping by mixing the yogurt, mustard, cheese, and eggs together. Season to taste. Pour over the pasta and cook for 15–20 minutes until bubbling and golden.
5. Remove from the oven, allow to stand for 5 minutes and serve with a large green salad.
Tip
Use 2oz low-fat cheddar cheese per serving as a Healthy Extra “a” choice, or count 6 Syns per serving.
About the Recipe
You won’t go hungry—or slow your slimming—with this version of everyone’s favorite, mac and cheese.
From Slimming World
Nutritional Info
Recipe Categories
