I loveeee Mac’nCheese. There’s just something so comforting about soft pasta, silky sauce, and an almost crunchy topping. Possibly mixed with bacon as per my boyfriend’s recipe, maybe with some spices added. I’m wanting to experiment with a fresh-chilli mac after the gorgeous side I scoffed from Mother Clucker. But it’s not the healthiest meal, and as a result it’s saved for a special treat.
My version of The Londoner’s one-pan mac is definitely good for saving a few calories, and is probably the healthiest one I’ve found. But it lacks for me what is the best bit, the baked top. I’ve tried baking it but the sauce just solidifies. A couple of tries later, all in the name of research, and now I present you this recipe. Creamy, tangy, cheesy sauce, lightly spiced. Perfectly coated macaroni pasta. And a cheesy top that goes delightfully gooey and crispy. YUM.
Ingredients
- Pasta – I went for 50g of macaroni
- 1 tablespoon low-fat creme fraiche
- 1/2 teaspoon of mustard
- 1 small matchbox sized chunk of cheese (i.e. a ‘proper’ serving)
- A sprinkle of polenta
First off, cook your pasta. You want to slightly undercook it, so chop a minute off the cooking time. Drain, but leave a little water in the pan (just enough to cover the base).
Return to a low heat, and add the creme fraiche, mustard, and lots of black pepper. Add 3/4 of the cheese to the sauce, and stir until melted, combined and creamy.
Pour into a baking dish, and top with the remaining cheese. Slice it very thinly so it covers the whole dish. Sprinkle lightly with polenta, then bake for 15 or so minutes, until bubbling and golden. Yep – silly me forgot the polenta when I made this to photograph. It tastes damn good without it, just slightly less crispy.
Serve with a big crunchy salad, and you’ve got a comforting meal without the guilt. And it’s quick, and the pan doesn’t take half as much elbow grease to wash up as a proper cheese sauce. I know what I’m having for dinner tonight…
What’s your favourite meal? Do you have any tricks to make it healthier?