SKINNY CHORIZO MAC 'N' CHEESE

Serves 4

2.5 Syns per serving, if using reduced-fat cheese as HEX's

200g macaroni

200g Sainsbury's diced chorizo - 10 Syns

1 large red onion, finely diced

1 red pepper, deseeded and diced

1 green pepper, deseeded and diced

1 chilli, deseeded and finely diced

40g reduced-fat grated Cheddar (I used mature)

400g can baked beans

120g sweet-corn

FOR THE SAUCE:

300ml vegetable stock

200g Quark

2 eggs

120g reduced-fat Cheddar, grated

Pre-heat the oven to 190C/Gas 5.

Cook the macaroni in lightly salted water, according to pack instructions but until it still has a bite to it. It will continue to cook in the oven. Drain, then set aside. Try to time the end of the cooking of the macaroni to coincide with the sauce being ready.

Spray a large frying pan with Frylight and cook the onion until translucent.

Add the peppers, chilli and chorizo. Cook until the peppers are soft.

Mix all the sauce ingredients together, then mix the drained pasta with the sauce, vegetables and chorizo.

Add the baked beans and sweet-corn. Stir gently until everything is coated in the sauce.

Put into an oven-proof dish and sprinkle over the remaining 40g cheese.

Bake for 20-25 minutes.

This delicious recipe is from the She Cooks, She Eats site.