Macaroni Cheese is
a favourite dish of most people, and the ultimate form of comfort food. Unfortunately, eating too much of the traditional recipe which includes bacon and cream isn't really a healthy option.
The following recipe substitutes ham for bacon and light evaporated milk for cream, and is still tasty. You won't really notice any difference.
This is also very easy to cook when you are travelling.
Serves 6.
200g lean good quality ham (replacing 8 rashers bacon)
1 onion, diced
450g macaroni
1/2 cup reduced fat cheese, grated (replacing parmesan cheese)
300ml light evaporated milk (replacing cream)
Black pepper
Spray oil (instead of 2 tbsp. oil)
1 teaspoon dijon mustard (optional)
Method:
1. Chop the ham into chunks. Fry ham in pan over medium heat with the onion until crispy, remove and then drain on a paper towel.
2. Boil a large pot of water and cook the macaroni for 9-10 minutes or until al dente. Drain the macaroni in a colander and return to the pot to keep warm adding a small amount of the drained liquid to keep the pasta moist.
3. Mix the cheese and evaporated milk in a bowl, add the mustard, then add the ham and onion. Pour over the pasta in the pot and toss gently with tongs.
4. Return the pan to a very low heat and cook approximately for 2 minutes, or until sightly thickened. Season with black pepper.
If you are feeling a little indulgent, add a small serve of grated parmesan over the dish for extra flavour, not that the dish needs it.
