Macaroni cheese is quite a favourite with families. In this recipe lower fat yogurt and cheese have been used for the topping. The filling is made up of a variety of vegetables, a clever way of including them in your diet.

Ingredients – Serves 4
2 leeks finely sliced
2 teacups frozen peas
3 handfuls cherry tomatoes halved
1 handful finely sliced chives
½ teacup water
4 teacups of cooked pasta

Topping
2 teacups low fat natural yogurt
2 teacups coarsely grated low fat cheddar cheese
2 eggs slightly beaten
1 handful chopped parsley
Pepper to taste

Method
In a pan cook the leeks, tomatoes, peas, and water until water is absorbed. Cook macaroni as per instructions on pack and drain. Then add the cooked vegetables and macaroni in a bowl and mix. After this put the mixed items in a shallow oven dish.

Combine all the topping ingredients in a bowl, then cover the above oven dish with this mixture. Bake for about 20 minutes or until golden on 220c/gas mark.

Recipe by

Farhanda Shah
Dietitian