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Macaroni Cheese

by Bryony Harrison (follow)
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Cheese (387)      Pasta (281)      Macaroni (10)     

Macaroni Cheese has been around since the Medieval period, making an appearance in one of the oldest known French cook books 'Liber de Coquina'. The dish was also found in England, with the recipe consisting of macaroni pasta sandwiched between melted butter and cheese. At the time, it was considered a high society dish, and was still very fashionable in the 18th century, particularly in Paris. It was at this time that the American, Thomas Jefferson, visited the French capital, and was so fond of the dish that he brought the recipe home with him. 'Mac and Cheese' as it is known in America is now hugely popular dish. In this recipe I have added a few veggies to help towards our five a day. Based on the the brands I used, each helping is about 314 calories.

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 3 servings

200g wholemeal macaroni
50g Cheddar cheese
10g parmesan
20g spinach leaves
50g brown onion
1 flat mushroom
1/2 tsp dried parsley
25g plain flour
300ml light soya milk

Pre-heat the oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Chop the onion and mushroom and fry in a pan with the spinach.
Stir in the flour and milk and bring to the boil.
Stir in the parsley and Cheddar and simmer for two minutes.
Boil the pasta and drain.
Mix the pasta into the sauce mixture.
Grate the parmesan and sprinkle over the top.

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