A homemade baked Mac and Cheese made without butter flour or a roux sauce is really simple and quick to do. This recipe uses creme fraiche or cream cheese and is packed full of vegetables for a great one pot meal.
Course: Main Course
Cuisine: American, Italian
Season: Autumn, Winter
200gbroccoliorganic, washed, chopped into bite sized pieces
2tablespoonolive oilorganic, fairtrade
2leeksorganic, trimmed and diced
300glow fat creme fraiche or soft cream cheeseorganic
Cook the macaroni according to the packet instructions until it is almost done, then drain.
250 g macaroni
Add the broccoli to the pasta water for the last 2 minutes.
200 g broccoli
Meanwhile, add the olive oil to a large frying pan and fry the leek over a medium heat for 8 minutes until soft.
2 tablespoon olive oil, 2 leeks
Stir the dijon mustard into the creme fraiche and add half the grated cheese
300 g low fat creme fraiche or soft cream cheese, ½ teaspoon English mustard, 120 g mature cheddar cheese
Mix the cooked leeks together with the macaroni, broccoli, sweetcorn, and creme fraiche, and season with salt and pepper.
200 g sweetcorn, 1 dash salt, 1 dash black pepper
Pour it into an oven proof dish.
Sprinkle over the remaining cheese and breadcrumbs and bake in the oven for 15-20 minutes.. If you are using a large dish, you may need a little more grated cheese.
50 g breadcrumbs
Nutritional Information is an estimate based on 1 serving and will vary according to the type of cheese used.Tips
Cook the macaroni until it is almost done. The macaroni will carry on cooking in the oven.
I've added leeks and broccoli to this baked macaroni cheese but you could choose other vegetables such as peas or kale or cauliflower.
Use a low fat creme fraiche or soft cream cheese for an even lighter version
Adding breadcrumbs to the topping is a great way to use up bread that is past its best. Breadcrumbs can be stored in the freezer and used from frozen.
Serve on its own or with a green salad or baked beans.
Vegetables. I've added leeks and broccoli to this baked macaroni cheese but you could choose other vegetables such as peas or kale or cauliflower. Cheese. For the mac and cheese topping, I've used grated cheddar cheese. When using a cheese in cooking, it's best to grate it yourself as pre-grated cheese doesn't melt very well.
This macaroni cheese will keep in the fridge for 2 - 3 days. It won't freeze well as it contains creme fraiche which goes grainy when frozen. To reheat, cover the top with foil and reheat in the oven at 200C /400F until piping hot. Individual portions can be reheated in the microwave.