| | Reduced-fat tuna and vegetable macaroni cheese
Reduced-fat tuna and vegetable macaroni cheese
Reduced-fat tuna and vegetable macaroni cheese 4.3-5 9
  • Calories: 2586 kj
  • Fat: 13.7g
  • Carbohydrates: 74.7g

How to Make:

  1. Preheat oven to 200°C/180°C fan-forced. Grease a 6 cup-capacity baking dish.
  2. Cook pasta in a saucepan of boiling water, following packet directions, until just tender. Drain. Transfer to a bowl.
  3. Melt spread in a saucepan over medium heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until thickened. Stir in mustard and 1/2 cup cheese. Season with pepper. Cook for 2 minutes or until combined and cheese melted.
  4. Stir in tuna, onion, frozen vegetables and pasta. Spoon into prepared dish. Sprinkle with breadcrumbs and remaining cheese. Bake for 20 to 25 minutes or until golden. Stand for 5 minutes. Serve.
Time for preparing:
30 min.
Servings:
4

Ingredients:

  • 300g dried macaroni pasta
  • 50g reduced-fat margarine spread
  • 1/4 cup plain flour
  • 2 cups reduced-fat milk
  • 2 teaspoons wholegrain mustard
  • 1 cup reduced-fat grated tasty cheese
  • 425g can tuna in springwater, drained, flaked
  • 4 green onions, thinly sliced
  • 1 cup frozen peas, corn and capsicum
  • 1/2 cup fresh breadcrumbs
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