Chipotle mac n cheese
This all-American classic is creamy and cheesy and oh-so-indulgent, but impressively low in calories.
Method:
- Preheat grill to 200°C/400°F/Gas 6.
- Put the cauliflower in a microwaveable bowl with a splash of water. Cover with cling film and heat on full power for 9 minutes, or until soft.
- Cook the macaroni according to packet instructions, draining when it’s ever-so-slightly undercooked as we’re going to heat it under the grill too.
- In another pan, heat the chipotle paste and smoked paprika over a medium heat to allow the flavours to release. 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.
Tips:
Swap the jarred peppers for sliced and roasted red pepper if you prefer.
Servings: 6
Time: 30 minutes
What’s in a serving:
Calories: 406
Fat: 5.6g
Saturates: 2.5g
Sugars: 9.8g
Salts: 0.57g
Ingredients:
- 600g frozen cauliflower florets
- 450g macaroni
- 1 tsp chipotle paste
- ½ tsp smoked paprika
- 550 ml skimmed milk
- 80g low fat mature cheese spread
- 60g 50% reduced-fat mature cheddar cheese
- 100g cherry tomatoes
- 100g jarred red peppers
- Pinch of black pepper