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INGREDIENTS:
6oz Macaroni
3oz low fat cheddar cheese
1oz mature cheddar cheese
6oz mushrooms
4 medium tomatoes
3 level tblsp cornflour
1pt skimmed milk
1 level tsp mustard
3oz wholemeal breadcrumbs
salt and pepper
Boil the macaroni for 10mins in salted water. Drain and keep warm. Grate the cheese, slice the mushrooms and tomatoes. Makeup the sauce by blending the cornflour with a little cold milk. Heat remaining milk to boiling point and pour over the cornflour mixture stirring continuously. Return milk to pan, bring to boil and simmer for 1-2mins. Season, and mix in the mustard and most of the cheese. Add macornin, mushrooms and tomatoes and transfer to an ovenproof serving dish. Sprinkle with the breadcrumbs and remaining cheese and bake at 200 degrees C/400 F gas mark 6 for 20mins. |
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