Macaroni Cheese with Vegetables
80g Half Fat Red Leicester cheese
200ml vegetable stock
1 tablespoon cornflour
1 teaspoon Worcestershire sauce
1 teaspoon dry English mustard powder
30mls single cream
70g pasta (I had some boccoletti spirals)
Make to sauce while the pasta cooks. Combine the cold vegetable stock with the cornflour. Cook over low heat until beginning to thicken. Add the Worcestershire sauce, mustard, cream and cheese and continue to cook over low heat until cheese is melted and sauce is thickened.
Stir in the drained, cooked pasta and serve with a selection of vegetables. I had:
100g sauteed spinach with 1 clove garlic
100g sauteed mushrooms
130g steamed fine beans
Nutrition Data
Calories (kcal) 671.3
Carbohydrate (g) 70.9
Protein (g) 41.0
Fat (g) 24.9
Fibre (g) 8.6
80g Half Fat Red Leicester cheese
200ml vegetable stock
1 tablespoon cornflour
1 teaspoon Worcestershire sauce
1 teaspoon dry English mustard powder
30mls single cream
70g pasta (I had some boccoletti spirals)
Make to sauce while the pasta cooks. Combine the cold vegetable stock with the cornflour. Cook over low heat until beginning to thicken. Add the Worcestershire sauce, mustard, cream and cheese and continue to cook over low heat until cheese is melted and sauce is thickened.
Stir in the drained, cooked pasta and serve with a selection of vegetables. I had:
100g sauteed spinach with 1 clove garlic
100g sauteed mushrooms
130g steamed fine beans
Nutrition Data
Calories (kcal) 671.3
Carbohydrate (g) 70.9
Protein (g) 41.0
Fat (g) 24.9
Fibre (g) 8.6
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