Turkey & macaroni cheese
1 onion, chopped
150ml/5fl oz vegetable stock
25g/1oz low-fat spread
25g/1oz plain flour
300ml/10fl oz skimmed milk
50g/2oz low-fat Cheddar
1 teaspoon mustard powder
4 rashers smoked turkey, halved
3 tomatoes, sliced
3 fresh basil leaves
1 tablespoon freshly grated
salt and freshly ground black pepper
• Put the onion and stock in a non-stick frying pan. Bring to the boil,
stirring occasionally, and cook for 5–6 minutes until the stock has
reduced entirely and the onion is transparent.
• Put the low-fat spread, flour and milk in a saucepan, and season with
salt and pepper. Whisk together over a medium heat until thickened and
smooth. Draw aside and add the Cheddar, mustard and onion.
• Preheat the grill until medium-hot. Cook the macaroni in a large pan of
lightly salted boiling water until al dente. Drain the macaroni thoroughly,
and stir into the sauce. Transfer to a shallow ovenproof dish.
• Arrange the turkey rashers and tomatoes overlapping on top of the
macaroni cheese. Tuck in the basil leaves, then sprinkle with the
Parmesan and set under the grill to lightly brown the top. Serve hot.
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