Chipotle mac and cheese
It’s creamy, cheesy yet low in calories and containing 2 of your 5 a day, we love this take on a classic.
Servings: 4 people
Calories: 409kcal
Ingredients
- 600 g frozen cauliflower florets
- 450 g macaroni
- 1 tsp chipotle paste
- 1/2 tsp smoked paprika
- 550 ml skimmed milk
- 80 g low fat mature cheese spread
- 100 g cherry tomatoes
- 100 g dropped red peppers from a jar
- 1 pinch black pepper
- 60 g reduced fat cheddar cheese grated
Instructions
- Preheat grill on high.
- Cook the cauliflower with a splash of water in the microwave on high for 5 minutes, or until soft.
- Cook the macaroni for 1 minute less than on the packet instructions, drain and set aside.
- In a frypan, heat the chipotle paste and smoked paprika for 2 mins then add the milk and cheese spread and heat through.
- Add the cauliflower to a food blender along with the sauce. Blitz until smooth.
- Drain the pasta and pour into an ovenproof dish. Cover with lashings of cheese sauce and stir through the cherry tomatoes and peppers. Sprinkle the top with grated cheese, a little black pepper and a pinch of smoked paprika to finish.
- Place under the grill and heat until the cheese has melted and is a golden-brown colour, which should take around 5 minutes.
Notes
Tweaks and tips: Swap the jarred peppers for sliced and roasted red pepper if you prefer.
You can also roast and slice fresh pepper if you would prefer. If you want to increase your veg intake, why not add some broccoli into the mix.
