Relatively low GI, this macaroni cheese dish is made with wholemeal pasta and is perfect for filling family meal on an evening!
As always, it’s Tasty Tuesdays so do link up your recipes if you fancy it! Last week’s (pancake party) shout out’s go to: delightful decadent raspberry banana and cream pancakes, beautiful cheese blintzes with blueberry sauce and dreamy anemone garnished pancakes.
250g/9oz macaroni (we used whole wheat twirls)
1 organic vegetable stock cube
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz feta cheese
50g/2oz grated parmesan (or vegetarian option)
Cook the pasta in large pan of boiling water (with stock cube) for 10-12 minutes.
When al dente, drain and set to one side.
Place the butter in a large saucepan and melt on a medium heat.
Add the flour and stir gently to form a roux, cooking for a few minutes.
Gradually whisk in the milk, pouring in a little at a time.
Cook for 12-15 minutes until the mixture becomes a thick, smooth sauce.
Preheat the grill to hot.
Remove the sauce from the hob, add 175g/6oz of the feta cheese and stir well.
Pour the macaroni in to the sauce and mix well.
Transfer to a deep suitably-sized oven proof dish and sprinkle the remaining feta and the parmesan over it before placing under the grill.
Cook until the cheese is browned.