Post by dudette2001uk on May 30, 2015 16:28:37 GMT
Serves 4
300g Dried Macaroni
Fry Light
6 Spring Onions (thinly sliced)
2 Garlic Cloves (finely chopped)
200g Cherry Tomatoes (halved)
400ml Vegetable Stock
4 tbsp Tomato Puree
200g FF Natural Yogurt
1 level tsp English Mustard
2 eggs (lightly beaten)
120g Red Leicester (grated)
Salt n Pepper
1. Preheat your oven to 200/Gas 6. Cook the Macaroni and set aside.
2. Meanwhile, place a large frying pan sprayed with fry light over a medium heat. Add the spring onions, garlic and cherry tomatoes, stir and cook for 2-3 minutes. Transfer to a wide mixing bowl and add the macaroni.
3.Beat together the stock, tomato puree, yogurt, mustard and eggs until smooth. Pour over the macaroni, then stir in most of the cheese. Season and toss well.
4. Divide between 4 ovenproof dishes, sprinkle over the remaining cheese and bake for 20 minutes or until bubbling. Leave to stand and serve.
I used normal onions and added onions and peas to mine. I used Low fat cheddar so I could use more and I baked it all in one dish...