Thought you couldn't eat mac n' cheese whilst on your weight loss journey? Think again! This recipe is high in protein and fibre, helping to keep you full and satisfied. Plus, it's lower in fat than standard macaroni cheese recipes.
Serves 4
Ingredients
350g silken tofu
100ml semi-skimmed milk
1tbsp wholegrain mustard
100g extra mature cheddar cheese
1 garlic clove (or 2-3 if you really love garlic)
Dash of ground nutmeg
1tsp parika
1tsp lemon juice
300g wholewheat pasta
150g peas

Recipe
In a blender, add the silken tofu, milk, wholegrain mustard, cheese, garlic, nutmeg, paprika and lemon juice.
Blend everything together to create a smooth sauce.
Meanwhile, boil your pasta and peas according to packet instructions. Drain the water once cooked.
Pour your cheese sauce into your pasta and pea pan, and mix everything together until the pasta is well coated.
You could eat it like this, or you could bake it in a preheated fan oven at 180 degrees celcius for 20 minutes until golden brown and crispy. (Note: Baking this will make the sauce “set” slightly” but it still tastes delicious!)
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