Macaroni Cheese

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INGREDIENTS

• 300g dried macaroni
• Low calorie cooking spray
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 roasted red pepper in brine from a jar, finely chopped
• 1 courgette, coarsely grated
• 400ml vegetable stock
• 4 tbsp tomato purée
• 200g low-fat natural cottage cheese
• 1 tsp English mustard powder mixed with 1 tsp water
• 2 eggs, lightly beaten
• 160g reduced-fat Cheddar coarsely grated
• Salt and freshly ground black pepper
• A salad of mixed leaves and thinly sliced yellow peppers, to serve

METHOD

1. Preheat your over to 200°C/180°C Fan/Gas 6. Cook the macaroni according to the packet instructions, then drain well and tip into a wide mixing bowl.
2. Meanwhile, place a large frying pan sprayed with low cooking spray over a high heat. Add the onion, garlic, red pepper and courgette, and cook, stirring for 2-3 minutes. Add to the macaroni.
3. Put the stock, tomato purée, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in three-quarters of the Cheddar. Season and toss well.
4. Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15-20 minutes, or until bubbling and golden. Allow to rest for 5 minutes, then serve with the salad.